Minestrone Soup
You are going to love this cozy italian vegetable goodness for this fall soup season. Loaded with veggies, delicious noodles and warm savory broth. You can make this on the stove top or, for a fast and easy method try instant pot minestone soup!
Servings: 6 servings
Calories: 189kcal
Ingredients
- 3 Tbs extra virgin olive oil
- 1 cup minced white onion about 1 sm onion
- 2 zucchini chopped
- 1 cup frozen Italian cut green beans
- ¼ cup celery minced (about ½ stalk)
- 4 teaspoon minced garlic about 4 cloves
- 4 cup vegetable broth (32 oz)
- 15 ounces red kidney beans, drained
- 15 ounces small white beans, drained
- 14.5 ounces diced tomatoes
- 2 cup carrots chopped
- 2 Tbs fresh parsley minced
- 1 ½ teaspoon oregano – dried
- 1 ½ teaspoon salt
- ½ teaspoon pepper – ground black
- ½ teaspoon basil – dried
- ¼ teaspoon thyme – dried
- 3 cup hot water
- 2-4 cup fresh baby spinach
- 1 cup small shell pasta uncooked
Instructions
INSTANT POT INSTRUCTIONS
- Turn the instant pot to saute mode. Sauté onion, celery, garlic, green beans, and zucchini in oil for 5 min or until onion begins to turn translucent
- Add vegetable broth to pot. Add canned tomatoes, beans, carrot, hot water, and spices. Add spinach leaves and pasta. Cook for 2 minutes on high pressure. Quick release when done.
STOVE TOP INSTRUCTIONS
- Heat olive oil over med heat in large soup pot
- Sauté onion, celery, garlic, green beans, and zucchini in oil for 5 min or until onion begins to turn translucent
- Add vegetable broth to pot
- Add canned tomatoes, beans, carrot, hot water, and spices
- Bring soup to boil, then reduce heat and allow to simmer 20 min
- Add spinach leaves and pasta—simmer 20 min (or until tender and done)
- *please, pretty please, top with croutons
Notes
Word to the wiz–kids:
1. dried herbs are about 3x more potent than fresh. If using dry parsley go with 2 teaspoon instead of 2 Tbs—since 3 teaspoon equals 1 Tbs (my sister put in 2 Tbs of dried parsley and that made for some potent parsley vegetable soup!)
2. don’t accidentally throw in 3x the salt, then rectify the situation with 3x the noodles w/o adding additional liquid (that made for some thick oodley noodley leftovers—nope nope nope)
3. vegetable broth does not equal chicken broth, nor vice–versa (ever. no never.)
4. if you gage the quality of your recipe by how things fair as leftovers, here’s the cream of the crop (not sure I’m a huge fan of cream and crop together in a saying now that I think of it… ew). this recipe makes an over abundance of blessed deliciousness—freeze some of that baby for up to 6 months! (my friend froze hers in mason jars and pulled them out for lunches and it continued to be delish and it made all the other teachers in the teacher’s lounge super jelly… I’m assuming the last bit of that story because I aint no dummy, but the first two bits were fully factual)
Nutrition
Serving: 1cup | Calories: 189kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 1265mg | Potassium: 558mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8967IU | Vitamin C: 26mg | Calcium: 71mg | Iron: 1mg