Easy Minestrone Soup
A hearty and flavorful Italian-inspired vegetable soup that's easy to prepare and perfect for a comforting meal.
Ingredients
olive oil
- 1 tablespoon olive oil
vegetables
- 1 cup diced carrots
- 1 cup minced celery
- 1 cup minced onion
liquid ingredients
- 1 quart low sodium vegetable stock
- 28 ounces canned tomato sauce
- 2 cups water
spices and herbs
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon salt (optional)
- ⅛ teaspoon red pepper flakes (optional)
bay leaf
- 1 bay leaf bay leaf
cheese rind
- 1 rind Parmesan cheese rind (optional)
pasta
- 8 ounces short grain pasta (about 2 cups)
beans
- 10 ounces cooked kidney beans (rinsed and drained)
vegetables
- 2 ounces frozen chopped spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced carrots, minced celery, and minced onion; cook until vegetables are tender.
- Pour in vegetable stock, tomato sauce, and water; add spices, bay leaf, and Parmesan rind. Bring to a boil.
- Stir in pasta, kidney beans, and spinach; simmer until pasta is cooked and flavors meld.
- Remove bay leaf and Parmesan rind; serve hot.
Notes
This soup is versatile and can be customized with your favorite vegetables or beans.