Easy Minestrone Soup recipe is the best, healthy, cozy meal! Gluten free, vegetarian, and so very tasty it s awesome and does not take long to do!
Make it from scratch in the crock pot, slow cooker or on the over for an awesome treat! Bring home some beef or chicken to make this the ultimate meal fit for a king.
Easy Minestrone soup recipe is quick, easy, and economical. Full of healthy ingredients, warm flavors, and just everything to keep your family survive cold winters like what is in MN.
Serve this soup up with fresh vegetables and homemade tomato sauce for a great family meal. This soup is usually seasoned with Basil and Garlic and prepared with olive oil.
Minestrone soup can also be served as a hearty breakfast or side dish with warm eggs and bacon for your morning start-of-the-day. If you are looking for a quick and easy way to prepare a delicious soup for your family to enjoy while watching television, there is no better recipe than the Easy Minestrone Soup Recipe.
This recipe, which uses only ingredients that you can readily find in your grocery store, can be made in a matter of minutes, making it a convenient meal option for families. Traditional minestrone soup dishes are typically made with a rich, hearty vegetable-based broth that usually consists of carrots, onions, potatoes, beans, stock, and herbs. With this version, you can substitute a variety of beans and vegetables instead of beef, pork, or chicken for the traditional base.
Easy Minestrone SoupCourse: DinnerCuisine: AmericanDifficulty: Easy
This Easy Minestrone Soup is an easy vegan homemade soup recipe made with healthy fresh vegetables and hearty beans. It’s a quick and simple one pot recipe and perfect as a comforting meal for busy weeknights. Can be made gluten free, low carb, keto, Whole30 and paleo friendly.
1 small onion , about 1/3 cup, diced
2 cloves garlic , minced
1 medium carrot (about 1 cup) , chopped
1 large celery stalk (about 1 cup) , chopped
2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
1 32 oz can diced tomatoes , (I usually use fire-roasted or Italian-style)
3 tablespoons tomato paste
1 bay leaf
1 (32 oz carton – 4 cups) low sodium vegetable broth
1 medium zucchini (around 2/3 cups) , sliced into halves or quarters
1/4 cup canned or cooked red kidney beans , drained and rinsed (leave out for paleo, Whole30 & low carb)
1/4 cup canned or cooked cannellini beans, chickpeas OR great northern beans , drained and rinsed (leave out for paleo, Whole30 & low carb)
water – add only as much as needed to cover vegetables
1/4 cup dried small shell pasta , (use Jovial grain-free elbow pasta for paleo or leave out for Whole30 & low carb and add chopped cauliflower & green beans instead))
1 cup fresh baby spinach chopped , optional
1/2 – 1 teaspoon balsamic vinegar , optional but adds great flavor
Shredded or grated Parmesan cheese , for serving (leave out for paleo & Whole30)
Fresh parsley finely chopped , for garnish (optional)
- In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
- Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
- Add basil, oregano and thyme and cook for an additional 1 minute. Add the diced tomatoes, tomato paste, bay leaf, vegetable broth and both of the beans. Depending on how large your pot is, add just enough water to cover the vegetables.
- Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
- Stir in the dried pasta shells and zucchini and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
- Season with more salt and pepper as needed and stir in balsamic vinegar (if using).
- Serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.
Reference : lifemadesweeter.