Minestrone Soup | Recipe

Image copyright Lindsay Ann Loft.

Last night I was looking for a good vegetable soup to fill me up but not have a ton of calories. I decided on a vegetable minestrone soup. I have to say that I am very happy with my final result.

  • 1 Red onion, chopped
  • 3 Cloves garlic, minced
  • 1 Small zucchini, quartered and sliced
  • 2 Cups carrots, sliced
  • 2 Cups celery, sliced
  • 1 Can crushed tomatoes
  • 6 Cups vegetable broth
  • 1 Teaspoon oregano
  • 1 Teaspoon Italian seasoning
  • 1/4 Teaspoon pepper
  • 3 or 4 Shakes of red pepper flakes
  • 1 Can garbanzo beans, drained and rinsed
  • 1 Cup small pasta
  • 1 Cup baby spinach

Method:

  1. Saute onion and garlic in a bit of olive oil, until fragrant.
  2. Add vegetable broth, tomatoes, vegetables, and spices.
  3. Bring to a boil and add beans.
  4. Simmer for 30 minutes.
  5. Add pasta and cook for 8 to 10 more minutes.
  6. Stir in spinach and while the soup cools the spinach will wilt.

Enjoy! I loved the addition of the red pepper flakes. I think it made a big difference in my recipe. What do you add to your soups? This soup so versatile that you can truly empty your refrigerator into a pot. You will have plenty of soup to enjoy for the week!

 

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