Prep time : 10 mins
Cook time : 5 mins
Total time : 15 mins
Serves : 6-8 servings
An easy to make, minestrone soup recipe that tastes 1000 times better than the Olive Garden’s version ! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It’s also protein packed with red kidney beans and great northern beans. You’ll be full for hours from this healthy, nutritious soup !
INGREDIENTS
2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
¼ cup sun-dried tomato pesto (homemade or store-bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1¼ cup celery, diced
1½ cup white onion, diced
4 – 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or ½ teaspoon dried)
2 bay leaves
salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1½ cups zucchini, diced
1½ cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2½ cups baby spinach, chopped
Finely shredded Parmesan cheese, for serving (or Romano)
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