If you ever feel like you’re not getting enough vegetables in your diet, make this soup! It’s chock full of them, along with two different kinds of beans, and some pasta for good measure. This minestrone is the perfect for the cold weather coming our way – it’s healthy and tasty. While it’s simmering, make some yeast rolls while you’re at it!
- 1 tablespoon olive oil
- 1 cup yellow onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup zucchini, diced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon Kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 6 cups chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- 1 – 14 oz. can red kidney beans
- 1 – 14 oz. can cannellini beans
- 1 – 10 oz. bag of frozen, cut green beans
- 1 – 8 oz. can tomato paste
- 1 – 14 oz. can diced tomatoes – undrained
- 1 1/3 cups uncooked pasta – ditalini or mini shells
- 3 cups fresh spinach, chopped – I used a 5 oz. box of baby spinach
- Heat the olive oil over medium heat in a 4 quart Dutch oven, add the onions, carrots, celery, zucchini, garlic, Italian seasoning, salt, pepper, and oregano. Stir, and let cook for 6 to 7 minutes so the vegetable soften.
- Add the chicken/vegetable broth, water, bay leaf, both cans of beans, green beans, tomato paste, and diced tomatoes. Bring to a boil, then add pasta and simmer for 30 to 35 minutes. Remove bay leaf. Add chopped spinach and cook for another five minutes.
