Hearty Minestrone Soup

Hearty Minestrone Soup hover background

Hearty Minestrone

Perfect for a cold winter day, this hearty soup is a meal in itself. A tasty blend of vegetables, beans and whole grain pasta, simmered in a tomato-based broth, this soup contains lots of fiber, antioxidants, vitamins and minerals.

  • 1 cup dried kidney beans (or 2 cups cooked kidney beans)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 28-ounce can diced tomatoes, in juice (no salt added)
  • 2 tablespoons tomato paste
  • 4 cups water (or more), as needed
  • 2 medium carrots, sliced
  • 1 medium zucchini, sliced and cut into quarters
  • 1 cup green beans, cut into 1” pieces
  • 1 cup fresh mushrooms, sliced
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon Mrs. Dash, salt free seasoning blend

Wash beans and soak beans overnight in a large pot with water 3″ above beans. Cook beans for 1-1 ½ hours or until beans are tender; set aside. If using canned beans, rinse and drain beans.

In large pot, heat oil and add garlic, onion and celery; sauté over low heat until onion is golden. Add tomatoes, tomato paste, water, vegetables, and seasonings and cook for approximately 45 minutes to 1 hour, or until vegetables are almost tender. Add beans and dry pasta; continue cooking for approximately 20-30 minutes or until all ingredients are tender.

Servings: approximately 8-10

Note: Soup can be frozen in containers and reheated for future use.

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