Classic Minestrone
This Classic Minestrone Soup is a hearty, nutritious meal filled with vegetables, beans, and pasta. It’s easy to make, customizable, and perfect for meal prep or freezing for later!
Ingredients
- 1 tablespoon 15 mL olive oil (see notes for oil-free option)
- 1 onion chopped
- 2 carrots peeled and sliced thinly into half-moons
- 2 ribs celery thinly sliced
- 6 cloves garlic minced
- 1 large russet potato skin on, diced
- 1 cup 105 g gluten-free small shells or elbow pasta
- 1 ½ cups 180 g zucchini, diced
- 2 teaspoons 2 g Italian seasoning
- 1 teaspoon sea salt
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 1 28- ounce can no-salt-added diced tomatoes with their juice
- 6 cups 1,420 mL low-sodium vegetable broth
- 2 bay leaves
- ¼ cup 65 g no-salt-added tomato paste
- 1 15- ounce can low-sodium great northern beans or 1 ½ cups cooked great northern beans, drained and rinsed
- 1 cup 130 g frozen peas
- 2 cups 134 g chopped kale
- Juice of ½ lemon
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery, and sauté for 4 minutes until softened and translucent. Add the garlic and sauté for an additional minute until fragrant.
- Add the diced potato, pasta, zucchini, Italian seasoning, salt, thyme, black pepper, diced tomatoes, vegetable broth, and bay leaves. Stir to combine.
- Cover the pot and bring to a boil. Once boiling, reduce the heat and let simmer, uncovered, for 8-10 minutes until the potatoes are tender and the pasta is al dente.
- Remove the bay leaves. Stir in the tomato paste, beans, peas, and kale. Simmer for an additional 2-4 minutes until the beans and peas are warmed through, and the kale has wilted.
- Add the juice of ½ lemon and stir to combine. Serve warm.
Notes
Omit the olive oil and sauté the vegetables in 2 tablespoons of water or low-sodium vegetable broth. Add more liquid as needed to prevent sticking.
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