Hearty Minestrone Soup

hearty-minestrone soup

This makes a huge quantity. When I make this for Matt and I, I'll cut all the proportions in half.

Ingredients:

  • 1 uncooked cup bite-size whole wheat pasta (I accidentally put way more than that)
  • 2 quarts (8 cups) vegetable broth
  • 14 oz cherry tomatoes, diced
  • 2 tablespoons olive oil
  • 1/2 large onion, diced
  • 2 celery stalks, diced
  • 2 large carrots, diced
  • 1 tsp salt
  • 2 tsp italian seasoning
  • 1 (15 oz) can great northern beans
  • 1 (15 oz) can kidney beans
  • 4 oz frozen peas
  • 4 oz frozen green beans
  • 8 oz fresh spinach, chopped
  • sprinkle of ground pepper

Directions:

  1. Heat vegetable oil in a pot with tomatoes
  2. Boil water in another pot to cook paste al dente
  3. Heat oil in a pan, add onion, celery, and carrots, sautee until tender
  4. Add spices
  5. Add peas and green beans, sautee until defrosted
  6. Add spinach
  7. Add pasta (al dente) and sauteed veggies to pot with broth
  8. Reduce heat to medium-low and simmer, stirring occasionally until veggies are soft and pasta is tender