Minestrone soup
The easiest and best vegetable minestrone recipe with beans and pasta.
Servings: 4 servings
Equipment
- Soup pot
Ingredients
- 2 tbsp (30 mL) vegetable oil you can substitute water or olive oil
- 1/2 cup onion, finely diced
- 2 garlic cloves, slivered
- 2 carrots, diced about 1 1/2 cups
- 1 stalk celery, diced
- 1 sweet potato, peeled and cut into cubes about 2 cups
- 7 cups (1,750 mL) vegetable broth
- 1 15 ounce can diced tomatoes
- 2 tsp oregano, dry
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 15 ounce canned beans of your choice (we used black beans)
- 1 cup (150 grams) dry small shape pasta (ex. orecchette, ditalini ... )
- 1 cup (25 grams) spinach or kale, chopped
Instructions
- In a large pot sauté the onion and garlic in the oil (or water) over medium heat for 2—3 minutes until softened. Add the carrots and celery and cook for an additional 3—5 minutes.
- Add the rest of the ingredients except for the pasta and the spinach or kale. Cook for 15 minutes over medium heat.
- Next add in the pasta and cook according to package instructions. Stir regularly so that the pasta does not stick to the bottom of the pot. Five (5) minutes before the pasta is done, add in the spinach or kale.
- Enjoy!
Notes
If you allow this soup to sit for a long time, or have leftovers for the next day, you will likely have to add more liquid because the soup thickens as it sits. You can either add more water or more vegetable broth to reach the desired consistency.
If you would like to keep this soup gluten-free either use gluten-free pasta or replace the pasta with rice (the cooking time will need to be adjusted) or more beans.