Minestrone Soup

This minestrone soup is a hearty (and meatless) meal for a cold night. You can customize it by adding other vegetables, different beans, or pasta. Bonus is that it freezes well!

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 yellow potatoes, peeled and diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 5 cups vegetable broth
  • 28 oz. diced tomatoes, drained
  • 15 oz. can chick peas, drained and rinsed
  • 1 1/2 cups dried ditalini
  1. Warm olive oil in a large, heavy bottomed pot combine garlic and onion, sauté for 3 minutes until soft.
  2. Add carrots, celery, potato, oregano, salt, and pepper, sauté for 6 minutes until the carrots and potato have softened.
  3. Stir in the vegetable broth, tomatoes, chick peas, and pasta. Bring to a boil, and simmer uncovered until the pasta is cooked. Makes 6 servings.


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2 Responses to Minestrone Soup

  1. Old NFO says:

    I like soup, but ironically, have never liked minestrone for some reason…

  2. Tina Garceau says:

    No meat would be my guess!

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