Title
Loaded Minestrone Soup
Recipe Type
Description
A delicious Italian inspired soup!
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- ½ medium zucchini, diced
- 1 (14.5-ounce) can fire roasted tomatoes with juice
- 8 ounces can tomato sauce
- 15.5 ounces can kidney beans, drained and rinsed
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 3 cups vegetable broth
- 1 cup water
- 1 cup whole wheat small pasta
- 1½ cups spinach
- Salt and pepper to taste
- Parmesan (optional)
- Basil (optional)
Directions
Directions
In a large pot, heat oil over medium-high heat. Add onions, carrots and celery. Cook, stirring often for 5-7 minutes or until onions are translucent. Add garlic and cook for 30 seconds. Add all ingredients through water into pot and cover. Bring to a boil, reduce heat and cover. Simmer for 15 minutes or until vegetables are tender. Add pasta and cook until al dente. Remove from heat and take out bay leaf. Serve each bowl with a small amount of spinach and top with Parmesan and fresh basil if desired.
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