Hearty Minestrone Soup

A very hearty Italian vegetable soup made with a rich broth and as many seasonal veggies that you can find.

5 minPrep Time

1 hrCook Time

1 hr, 5 Total Time

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Ingredients

  • 5 cups water
  • 1/2 cup Celery
  • 1/2 cup Onion (chopped)
  • 1/2 cup Carrots (cone #2 chopped)
  • 1 28 oz. can diced tomatoes
  • 1 15 oz. can red kidney beans (undrained)
  • 1/2 cup cabbage (cone #4)
  • 1/2 cup zucchini (thinly sliced)
  • 2 cups spinach
  • 1/2 cup pasta (uncooked)
  • 1/2 lb. frozen peas
  • 4-5 cloves garlic (minced)
  • 3 tbs. fresh basil
  • 1 1/2 tsp. oregano
  • 1 tsp. rosemary
  • 1/8 tsp. crushed red pepper
  • 2 tbs. olive oil
  • 2 bay leaves
  • Salt and Pepper (to taste)
  • Cookware used:
  • 6 Qt. Stock Pot with Cover

Instructions

  1. In stock pot, combine water, carrots, celery, onion, garlic, basil, olive oil, rosemary, red pepper, oregano, and bay leaves.
  2. Heat on medium for 5 minutes.
  3. Reduce to medium/low, cook 15 minutes.
  4. Add can of kidney beans, tomatoes, spinach, cabbage, zucchini, pasta, and peas.
  5. Cook for 30-40 more minutes on medium/low.
  6. Serve and garnish as you like.

Nutrition

Calories

686 cal

Fat

29 g

Carbs

86 g

Protein

23 g
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