Minestrone Soup Recipe

🧂 Ingredients

• 2 tbsp olive oil
• 1 cup onion,

  chopped
• 1 cup celery,

  chopped
• 1 cup carrots,

  chopped
• 2 cloves garlic,

  chopped
• 1 bay leaf
• 1 tsp dired oregano
• 1 tsp poultry seasoning
• 1 lb yukon gold potatoes,

  quartered
• 3 cups savoy cabbage,

  thinly sliced
• 1 zucchini,

  chopped
• 28 ounces canned diced tomatoes
• 4 cups low sodium chicken stock
• 1.25 cups canned cannellini beans,

  drained and rinsed
• 2 cups baby spinach
• 1/3 cup fresh parsley,

  chopped
• salt and pepper,

  to taste
• red pepper flakes,

  *optional for topping
• 6 ounces brown rice pasta elbows

  *optional
• 2 tbsp parmesan cheese

  *optional

Instructions

• 1 Heat oil in a heavy, 5-6 quart pot.
• 2 Add in onions, celery, carrots and a pinch of salt. Stir and cook for 8-10
  minutes or until veggies are tender and fragrant.
• 3 Add in garlic and stir. Cook for one minute and add in spices; bay leave,
  oregano, poultry seasoning, salt and pepper. Stir well.
• 4 Next, add in potatoes, cabbage, zucchini, diced tomatoes, and chicken broth.
  Stir to combine and bring everything to a boil.
• 5 Reduce heat down, simmer, partially covered for 20 minutes.
• 6 Cook pasta according to directions, strain and keep warm in the pot.
• 7 Stir in cannellini beans, baby spinach, and fresh parsley. Cook until the greens
  are wilted down and beans are heated through.
• 8 Scoop pasta in the bottom of your bowl, ladle soup over the top and serve topped
  with grated parmesan cheese and red chili flakes. Enjoy!

Nutrition Info