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Classic Minestrone Soup

minestrone soup 2This classic minestrone soup has the cozy feels all over it. Plus, it's awesome for meal prep because it makes at least 6 servings! Serve it alone or dress it up with some fresh parsley, shredded Parmesan and/or fresh toasted bread. Mmmmm, we're already ready for another bowl.


OPN: 1 1/2 cup = 1/2 protein + 1 starch + 1 vegetable

Serves: 8


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 stalks celery, sliced
  • 3 large carrots, peeled and sliced or quartered
  • 4 cloves garlic, minced
  • salt and pepper, to taste
  • 5 cups low-sodium vegetable broth, more if needed
  • 1 can fire-roasted diced tomatoes
  • 1/4 cup tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 can kidney beans, rinsed
  • 1 can great northern beans, rinsed
  • 1 cup frozen green beans
  • 1/2 cup small shell or elbow pasta (@eatbanza works great)
  • 1 heaping cup russet potatoes, peeled and diced


  1. In a large pot, heat oil over medium high heat. Add onion, celery and carrot. Cook until tender. Add garlic and cook for an additional minute. Season with salt and pepper.
  2. Add veggie broth, tomatoes, tomato paste, oregano and basil and bring to simmer. Stir in beans, green beans, potatoes and pasta.
  3. Simmer for 20 minutes or until potatoes are cooked through. Taste and adjust seasonings as needed.

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