Go Back
Easy Minestrone Soup
Author: Kami - NoBiggie.net
Ingredients
  • 2 tablespoons olive oil
  • 1 small/medium onion diced
  • 3 large carrots diced
  • 1-2 stalks celery diced
  • 1 teaspoon garlic minced
  • 1 14.5oz red kidney beans drained and rinsed
  • 1 14.5oz white beans like Great Northern, Cannellini or white kidney beans drained and rinsed
  • 1 28oz. can diced tomatoes drained
  • 1/4 cup tomato paste
  • 2 tablespoons basil pesto
  • 2 bay leaves
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 parmesan cheese rind
  • 2 tablespoons vegetable soup base (...or chicken soup base, like: Better Than Bouillon)
  • 6 cups water
  • 1 1/2 cups zucchini quartered and diced
  • 1 cup frozen green beans thawed
  • 1 1/2 cups ditalini pasta
Instructions
  1. On medium high heat add olive oil to coat bottom of a stock pot. Toss in diced onions, carrot, and celery. Saute 4-5 minutes, until onions start to look translucent. Add the garlic and cook stirring until the garlic is fragrant.

  2. Add the beans, tomatoes, seasonings and parmesan rind. Stir to combine. Add the soup base and water and bring the soup to a simmer.

  3. Cover and simmer on low for 20-25 minutes, until carrots and celery are tender. Add in the pasta, zucchini and green beans and cook until the pasta is soft, 8-10 minutes. (Add additional vegetable broth or water if you feel you need it for preferred consistency.) Season with additional salt and pepper to taste. Serve warm