This soup has quickly become one of my favorite soups. Minestrone soup it’s not only extremely easy to make but it is also delicious, nutritious and great to feed a crowd!
This soup would be a great addition to your meatless Monday repertoire! I used whole wheat pasta for this recipe because I’m on a
Find the full recipe on my bio/link
Notes
You can use vegetable stock to keep this recipe vegan.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion
- 1 garlic clove
- 1 carrot
- 1 celery stalk
- 1 cup green beans
- 1 can kidney beans
- 1 tablespoon tomato paste
- 1/4 teaspoon oregano
- 1 can 14.5 oz diced tomatoes
- 4 to 5 cups stock or water
- 1 cup whole wheat elbow pasta
Instructions
- Heat up a heavy-bottomed pot while you prepare the vegetables.
- Chop the onion, mince the garlic, and dice the carrots and celery. Cut the green beans into thirds.
- Add the oil to the pot and saute the onions and garlic until fragrant. Add the rest of the vegetables.
- Stir in the tomato paste and oregano (crush it with your hands to release the flavor.
- Add the diced tomatoes and drained beans. Stir for a couple of minutes.
- Add the stock and bring to a boil.
- Add the elbow pasta, lower the heat and cook until the pasta and the vegetables are tender. About 10 min.
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