Veggie-Loaded Minestrone Soup
Inspired by a childhood favourite, this Minestrone Soup is loaded with kidney beans, fresh veggies and shells - a balanced and delicious meal!
Servings: 8
Ingredients
- 2 tbsp olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 can (156 ml) tomato paste
- 3 medium carrots, diced
- 2 small white potatoes, diced
- 1 tsp basil
- 1 tsp oregano
- 1 tsp parsley
- 1 can (28 oz.) diced tomatoes
- 4 cups vegetable broth
- 3 cups water
- 1 parmesan rind (optional)
- salt & pepper to taste
- 1 1/2 cups pasta shells, uncooked
- 1 can (19 oz.) kidney beans
- 1 cup frozen green beans
- 1 1/2 cups kale, chopped
- 1 cup zucchini
Instructions
- Heat oil in large pot
- Add onion and cook until it becomes translucent, about 1-2 minutes
- Add garlic and tomato paste and cook until fragrant, about 1 minute
- Add carrots and potatoes and cook until they soften slightly, 3-4 minutes
- Add basil, oregano and parsley
- Add tomatoes, vegetable broth and water
- Add parmesan rind and season with salt and pepper if needed
- Bring to a boil, cover and simmer for 10-15 minutes
- Add in shells and cook for al dente time on package
- Halfway through cooking shells, add in beans, kale, green beans and zucchini
- Top with shredded parmesan and enjoy!