Easy Minestrone Soup #vegetarian #comfortfood

Simple Minestrone Soup – the ideal hand crafted ameliorating feast on a crisp day. The best part is that this great minestrone soup formula is sound, healthy and brimming with crisp vegetables and beans.

Minestrone soup is an exemplary most loved and one of the soups that we make normally at our home once soup season begins. Simple minestrone soup is one of those too straightforward one pot dinners. So soothing, generous, filling and dependably hits the spot on a nippy day.

The best part about any soup is that they make the ideal wipe out the ice chest sort of feast so you can without much of a stretch toss in any veggies with what you like or have close by.

Also try our recipe WINTER DETOX MOROCCAN SWEET POTATO LENTIL SOUP

This recipe is hearty & full of fresh vegetables like carrots, zucchini, celery, tomatoes and beans. A delicious vegan recipe & simple to customize with gluten free and low carb options.

Ingredients

• 1 small onion , about 1/3 cup, diced
• 2 cloves garlic , minced
• 1 medium carrot (about 1 cup) , chopped
• 1 large celery stalk (about 1 cup) , chopped
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1 32 oz can diced tomatoes , (I usually use fire-roasted or Italian-style)
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 (32 oz carton - 4 cups) low sodium vegetable broth
• 1 medium zucchini (around 2/3 cups) , sliced into halves or quarters
• 1/4 cup canned or cooked red kidney beans , drained and rinsed (leave out for paleo & low carb)
• 1/4 cup canned or cooked cannellini beans, chickpeas OR great northern beans , drained and rinsed (leave out for paleo & low carb)
• water - add only as much as needed to cover vegetables
• 1/4 cup dried small shell pasta , (use gluten free if necessary)(leave out for paleo & low carb and add chopped cauliflower & green beans instead))
• 1 cup fresh baby spinach chopped , optional
• 1/2 - 1 teaspoon balsamic vinegar , optional but adds great flavor
• Shredded or grated Parmesan cheese , for serving
• Fresh parsley finely chopped , for garnish (optional)

Instructions

1. In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
2. Add onions, garlic, carrots and celery and saute for about 4 minutes, or until vegetables are slightly softened.
3. Add basil, oregano and thyme and cook for an additional 1 minute. Add the diced tomatoes, tomato paste, bay leaf, vegetable broth and both of the beans. Depending on how large your pot is, add just enough water to cover the vegetables.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.
5. Stir in the dried pasta shells and zucchini and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup.
6. Season with more salt and pepper as needed and stir in balsamic vinegar (if using).
7. Serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

For more detail : https://bit.ly/2TVOJ7Y

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