Minestrone Soup
This is a classic version of minestrone soup; packed with veggies like; carrots, onions, celery, garlic, cabbage, potato, zucchini and baby spinach. So perfect for a chilly evening.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp olive oil
- 1 cup onion, (chopped)
- 1 cup celery, (chopped)
- 1 cup carrots, (chopped)
- 2 cloves garlic, (chopped)
- 1 bay leaf
- 1 tsp dired oregano
- 1 tsp poultry seasoning
- 1 lb yukon gold potatoes, (quartered)
- 3 cups savoy cabbage, (thinly sliced)
- 1 zucchini, (chopped)
- 28 ounces canned diced tomatoes
- 4 cups low sodium chicken stock
- 1.25 cups canned cannellini beans, (drained and rinsed)
- 2 cups baby spinach
- 1/3 cup fresh parsley, (chopped)
- salt and pepper, (to taste)
- red pepper flakes, (*optional for topping)
- 6 ounces brown rice pasta elbows (*optional)
- 2 tbsp parmesan cheese (*optional)
Instructions
- 1
Heat oil in a heavy, 5-6 quart pot.
- 2
Add in onions, celery, carrots and a pinch of salt. Stir and cook for 8-10 minutes or until veggies are tender and fragrant.
- 3
Add in garlic and stir. Cook for one minute and add in spices; bay leave, oregano, poultry seasoning, salt and pepper. Stir well.
- 4
Next, add in potatoes, cabbage, zucchini, diced tomatoes, and chicken broth. Stir to combine and bring everything to a boil.
- 5
Reduce heat down, simmer, partially covered for 20 minutes.
- 6
Cook pasta according to directions, strain and keep warm in the pot.
- 7
Stir in cannellini beans, baby spinach, and fresh parsley. Cook until the greens are wilted down and beans are heated through.
- 8
Scoop pasta in the bottom of your bowl, ladle soup over the top and serve topped with grated parmesan cheese and red chili flakes. Enjoy!