Our Easy Minestrone Soup is packed with nutrient-dense produce. This soup recipe is perfect for winter, spring, summer, or fall. Toss in your favorite seasonal vegetables to bulk it up even more.
28ozcrushed tomatoescould also do a 15oz of crushed tomatoes, 15 oz petite diced tomatoes
6cupslow sodium vegetable broth
salt and pepper to taste
1cupditalini pastaor small shells
1 1/2cupswhite beanscooked, drained and rinsed (15oz if using canned)
2cupbaby spinachchopped - or kale
Instructions
In a dutch oven add the 2 tablespoons of olive oil over medium heat. Once simmering add in the chopped onion, carrot and celery and cook for 5-6 minutes stirring often to prevent overcooking on any surfaces. Then add in the garlic and cook for another minute. Next add in the zucchini, potatoes, tomato paste, oregano and thyme. Cook until the spices are fragrant, about 2 minutes.
Pour in the crushed tomatoes, broth, and add the bay leaves and crushed red pepper flakes. Season with salt and pepper to taste.
Increase the heat to medium high and bring to a boil. Once boiling reduce heat to a simmer. Partially cover the dutch oven and simmer for 15 minutes.
Carefully remove the lid and then add in the pasta and spinach. Cook for another 15-20 or until the pasta is fully cooked.
Serve as desired.
Notes
If you're freezing this soup opt for another cup of fresh veggies instead of potatoes and do not add in the pasta.