Minestrone Soup

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Main Dishes Soups

Prep Time

20 minutes

Cooking Time

30 minutes

Yields

10 servings

Ingredients

2 medium carrots (diced into small cubes)
2 small zucchinis (diced into small cubes)
1/2 large onion (diced into small cubes)
6 celery sticks (diced into small cubes)
2 cloves of garlic
28 oz canned diced tomatoes
32 oz vegetable broth
15 oz canned great Northern beans (drained)
15 oz canned Kidney beans (drained)
1 tbsp Italian seasoning
1 tbsp dry basil
1/2 cup noodles
1 tbsp olive oil
2 cups water
sea salt + pepper to taste

Directions

1. Preheat the pot with olive oil, and add zucchini, carrots, celery, and onions. Sautee for about 10 minutes, until vegetables soften.

2. To the pot, add canned diced tomatoes. Season with Italian seasoning and dry basil.

3. Add vegetable broth, noodles, kidneys, and Great Northern beans. Simmer for about 10 minutes. Depending on the thickness of the soup, you can add 2 more cups of water to the mix.

4. Press garlic into the mixture and let it simmer for about 10 minutes.

5. Serve while the minestrone soup is still warm.

Credit

momdish.com

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