Best Minestrone Soup
fromkristineskitchenblog.comkristineskitchenblog.com/minestrone-soup
This minestrone soup has vegetables, pasta and beans in a richly flavored broth. It's the soup recipe I make most often in my own kitchen! Serve it with sliced sourdough, homemade breadsticks or a green salad.
Ingredients
Instructions
In a large Dutch oven or other heavy pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook, stirring often, for about 8 minutes.
Add the potatoes, garlic, dried oregano, dried basil, Italian seasoning, salt, pepper and tomato paste. Cook, stirring, for 2 minutes.
Add the broth, fire roasted diced tomatoes and zucchini. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
Stir in the pasta and beans. Simmer, covered, stirring every few minutes (to prevent the pasta from sticking to the bottom of the pot), until the pasta is cooked to al dente and the vegetables are tender, about 8-12 minutes. Taste and season with additional salt and pepper if needed. Serve with grated Parmesan cheese, if desired.
Nutrition
- Calories
- 230 kcal
- Carbohydrate Content
- 39 g
- Protein Content
- 8 g
- Fat Content
- 6 g
- Saturated Fat Content
- 1 g
- Sodium Content
- 1362 mg
- Fiber Content
- 7 g
- Sugar Content
- 8 g
- Unsaturated Fat Content
- 5 g
- Serving Size
- 1 serving
