Classic Minestrone Soup

Classic Minestrone Soup

0.5protein
1starch
1vegetable
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This classic minestrone soup is perfect 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 for a well balanced bowl!

icon1 1/2 cups
icon45 minutes
Soup, Chili & Stews
Vegetarian
PCOS Friendly
IBD
Diverticulosis
Ingredients
6 servings
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  • Olive oil
    1 tablespoon
  • Medium yellow onion, diced
    1 onion
  • Celery stalks, sliced
    4 stalk
  • Large carrots, peeled and sliced or quartered
    3 carrot
  • Garlic cloves, minced
    4 clove
  • Salt
    1 pinch
  • Pepper
    1 pinch
  • Low-sodium vegetable broth
    4 cup
  • Fire-roasted diced tomatoes
    1 (14 ounce) can
  • Tomato paste
    1/4 cup
  • Dried oregano
    1 teaspoon
  • Dried basil
    1 teaspoon
  • Kidney beans, rinsed
    1 (15.5 ounce) can
  • Great northern beans, rinsed
    1 (15.5 ounce) can
  • Frozen green beans
    1 cup
  • Small shell or elbow pasta (We like Banza Pasta!)
    1/2 cup
  • Russet potatoes, peeled and diced
    1 cup
Directions
  • 1
    In a large pot, heat oil over medium high heat. Add onion, celery and carrot. Cook until tender.
  • 2
    Add garlic and cook for an additional minute. Season with salt and pepper.
  • 3
    Add veggie broth, tomatoes, tomato paste, oregano and basil and bring to simmer.
  • 4
    Stir in beans, green beans, potatoes and pasta.
  • 5
    Simmer for 20 minutes or until potatoes are cooked through.
  • 6
    Taste and adjust seasonings as needed.
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