Copycat Minestrone Soup
What makes this recipe even more enjoyable is that you can make it all in one pot! It's full of vegetables and flavor and perfect for that first fall cold front! My advice is to chop up the zucchini and carrots in smaller chunks but make sure they are the same size as each other so they cook evenly.
Equipment
- Soup Pot
Ingredients
- 3-5 tbs Olive Oil
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- 1 large zucchini, chopped
- 1/2 cup carrots, chopped
- 8 cloves garlic, minced
- 6 ounce can tomato paste
- 15 ounce can diced tomato with juice (the Italian flavored would be *chef's kiss*)
- 6-8 cups Vegetable Stock
- 15 ounce can white beans (Cannellini, Northern), drained/rinsed
- 15 ounce can red kidney beans, drained/rinsed
- 1 cup frozen, cut green beans (canned would be fine if that's what you have)
- 1.5 tbsp Italian seasoning
- 3 tsp Kosher Salt
- 2 tsp Fresh ground black pepper
- 1.5 cup small shell pasta uncooked (I've used medium before and other small shapes - so whatever you have on hand will work)
- 2 cups fresh spinach
Instructions
- In a large soup pot, heat the olive oil to medium high heat. Add the chopped onion, celery, zucchini, and carrots. Cook for about 7 minutes or until the vegetables start to get soft.
- Add the garlic and cook for 2 minutes.
- Add the tomato paste, diced tomatoes, and 6 cups of vegetable stock. Stirl to combine and bring to a boil.
- Add the white beans, red beans, green beans, italian seasoning, salt, and pepper. Still to combine. Bring back up to a light boil.
- Add the uncooked pasta and stir. Cook at a slow boil for 8-9 minutes.
- Add the fresh spinach and cook until wilted. Season with salt and pepper as needed. As the pasta cooks, add some extra stock if too thick.