Hearty Minestrone Soup

As the weather gets colder, it’s time for a big pot of Hearty Minestrone Soup for a deliciously warming dinner.

Full of vegetables – onions, carrots, celery, bell pepper, tomatoes and zucchini – comforting Italian spices, and finished off with pasta, this easy-to-make soup is meatless, making it heart-healthy and budget-friendly.

this recipe!

We first spotted this Minestrone Soup recipe in a Taste of Home magazine.  And although you could certainly add sausage or chicken, you really don’t need it. It’s perfect for Meatless Monday!

This soup is very filling on its own, but we added Cornbread on the side and had a great meal.

Hearty Minestrone Soup

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• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

Hearty soup to warm you up on a cold day. Recipe on PocketChangeGourmet.com

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Ingredients

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• 3 tablespoons olive or canola oil
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 medium zucchini, peeled and chopped
• 1 medium green (or red)  pepper, cleaned and chopped
• 4 garlic cloves, minced
• 3 1/2 cups water
• 2 cans (14 1/2 oz) diced tomatoes (we used fire roasted)
• 1 can (15 oz) garbanzo beans
• 1 can (6 oz) tomato paste
• 1 can (8 oz) tomato sauce
• 3 tablespoons parsley flakes
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup Gluten Free pasta (shells, rotini, penne, or macaroni)

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Instructions

1. Cut all vegetables to similarly sized pieces. This makes it easy (and tidy) to eat.
2. In a large pot on the stove, heat oil and cook onions about 2-3 minutes until tender.
3. Add the celery, carrots, zucchini, green pepper, and garlic; cook 3 minutes
4. Stir in the water, tomatoes, beans, tomato paste, sauce and seasonings.
5. Bring to a boil. Reduce heat; cover and simmer for 15 minutes
6. Stir in pasta and cook 12-15 minutes or until tender
7. Garnish with parsley, basil, or cheese if desired. Serve with Cornbread

Notes

This soup has a fairly thick consistency. If you’d like a more broth-like texture, add an additional cup of water to the pot.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

 Recipe adapted from Taste of Home Magazine

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