Minestrone Soup Recipe
An easy, delicious, and cozy winter recipe! This minestrone soup is packed with veggies, and so easy to make!
Equipment
- large pot
Ingredients
- 2 tablespoon olive oil
- 1 large onion
- 4 cloves garlic
- 1 cup carrots
- 2 stalks celery
- 1 ½ cups chopped potato
- 1 teaspoon oregano
- ½ teaspoon rosemary
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 2 zucchinis
- 1 28 oz can of diced tomatoes
- ¼ cup tomato paste
- 4 cups of vegetable broth
- 2 cups water
- 1 ½ cups of cooked kidney beans about 1 can
- 1 cup pasta
- 1 teaspoon lemon juice
- salt and pepper to taste
Instructions
- Chop up the onion and mince the garlic.
- To a pan over medium heat, add the olive oil, onion, and garlic.
- Stir and cook for 2-3 minutes.
- Add in the chopped carrots, celery, and potatoes.
- Also add the oregano, rosemary, basil, thyme, and smoked paprika.
- Stir well, cover with the lid, and cook for ten minutes.
- Then add the zucchini, can of diced tomatoes, tomato paste, vegetable broth, and water. Cover with the lid and cook for 25-30 minutes over high heat.
- Then add in the pasta and beans and cook for another 15-20 minutes.
- Before turning off the heat, remove a few carrots and potatoes, and make sure that they are fully cooked by poking a fork through them. If the fork easily sinks into the vegetables, they are ready. If not, cook for a few more minutes until they are. Finally, remove the soup from the heat.
- Add in the lemon juice and salt and pepper to taste. Cool off and enjoy!
Video
Nutrition
Calories: 183kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1071mgPotassium: 932mgFiber: 7gSugar: 10gVitamin A: 4737IUVitamin C: 35mgCalcium: 68mgIron: 2mg
Tried this recipe?Let us know how it was!