healthy minestrone soup

Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.

The Best Minestrone Soup

olive oil

onion,

celery,

carrots,

(28 ounce) can fire roasted crushed tomatoes

kidney beans, rinsed and drained

vegetable broth

italian seasoning

red pepper flakes

salt, plus more to taste

black pepper

green beans, trimmed and cut into 1 inch pieces

spinach

elbow noodles, small shells

For serving:

Garlic bread

Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.

Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.

Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.

Healthy Minestrone Soup is made with quinoa instead of pasta. It&#039;s loaded with good-for-you veggies and a delicious seasoned broth.

Healthy Minestrone Soup

EACH:

garlic ((~4 cloves))

tomato paste

pepper

Italian seasoning

vegetable stock ((I recommend Swanson))

bay leaves

tri-colored quinoa ((Note 1))

corn

peas

zucchini ((Note 2))

baby spinach

Finishing touches: 1 more tablespoon olive oil, 1 tablespoon lemon juice, fresh parsley (optional)

VEGGIES: Add the 3 tablespoons olive oil to a large cast-iron pot. Heat to medium and once oil is hot, add the 1 cup diced carrots, 1 cup diced celery, 1 cup diced onion, and heaping 1 tablespoon minced garlic. Add a tiny pinch of salt and cook, stirring often, until veggies are tender, about 7-9 minutes. Add in the tomato paste and stir for another 1 minute. Add in the 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon cracked pepper, and 1 teaspoon Italian seasoning. Cook and stir until fragrant, about another 30 seconds.

SIMMER: Add both cans of undrained, fire-roasted diced tomatoes and 6 cups vegetable stock. Add the 2 bay leaves and bring the soup to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes, covered most of the way with a lid (leave a 1 inch gap for the steam to escape).

QUINOA: Remove the lid entirely and add in the rinsed quinoa. Cook, uncovered, for 15 minutes over low heat (soup should be maintaining a simmer, but not boiling).

REST OF THE VEGGIES: After 15 minutes, add in the can of drained and rinsed white beans, 1 cup frozen corn, 1/2 cup frozen beans, and 1/2 cup diced zucchini. Stir and cook for 5 more minutes or until quinoa has fully &quot;popped&quot; and the veggies are warmed through. Remove from heat and gently stir in the spinach. The spinach should wilt within a minute or two. Finish the soup with another tablespoon olive oil and 1 more tablespoon lemon juice. Taste and adjust seasonings as needed. Remove the bay leaves and serve.

SERVE: Garnish bowls of soup with grated Parmesan cheese and chopped fresh parsley, if desired.

STORAGE: Soup will continue to thicken as the quinoa expands. We still think it tastes great, but it does get thicker and thicker as it stands. This soup is best eaten within 2-3 days. It does not freeze well; the soup continues to absorb liquid and gets overly bloated.

SLOW COOKER INSTRUCTIONS: Follow step one and then transfer everything from that pot to a 6-quart slow cooker. Add in the diced tomatoes, stock, rinsed quinoa, drained and rinsed white beans, zucchini, frozen corn, frozen peas, and bay leaves. Cook on high for 2-3 hours or low for 3-5 hours or until quinoa has popped and veggies are tender. Stir in spinach, olive oil, and lemon juice. Remove bay leaves. Adjust salt and pepper; serve in bowls garnished with fresh parsley and topped with Parmesan cheese.

Hearty minestrone soup is a classic dish and the favorite of so many. And for good reason. Thick, delicious tomato broth is packed with flavorful garden veggies, beans, and pasta. Serve it as an opener to an Italian-inspired main meal or as a meal itself with some homemade crusty garlic bread and a big leafy salad.

Minestrone Soup Recipe

garlic

carrots

celery

onion

oregano

basil

thyme

dry parsley

tsp black pepper

tomatoes

potatoes

green beans, trimmed to 1/2-1” pieces

vegan chicken bouillon

(1/2 gallon) water

dry small shell pasta

escarole

In a large stock pot, heat the olive...

In a large stock pot, heat the olive oil over medium high heat. 

Saute the garlic, carrots, celery, and onion on...

Saute the garlic, carrots, celery, and onion on medium high for 3-5 minutes.

Add all the seasonings except the bouillon and...

Add all the seasonings except the bouillon and continue to saute for another 2-3 minutes.

Add the tomatoes, potatoes, green beans, bouillon and...

Add the tomatoes, potatoes, green beans, bouillon and water and give it all a good stir.

Turn heat to high, bring to a boil...

Turn heat to high, bring to a boil then reduce heat to a simmer at med-low, and cover the pot partially, leaving a little gap for steam to escape. Simmer for 15 minutes.

Uncover. Add the pasta, kidney beans, escarole/spinach and...

Uncover. Add the pasta, kidney beans, escarole/spinach and continue to simmer, uncovered, for another 15-18 minutes until the pasta and green beans are tender.

Taste and adjust servings as you see fit....

Taste and adjust servings as you see fit. You may need to add more salt depending on your preference and the saltiness of the bouillon you’re using, up to 1/2 tsp. Serve topped with grated vegan parmesan.

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