Minestrone Soup | Three Olives Branch
Print Recipe
0 from 0 votes

Minestrone Soup Recipe

Ready in 30 minutes!
Servings: 4

Ingredients

  • 1 1/2 Tbsp extra virgin olive oil
  • 1 cup white onion diced
  • 1 stalk celery diced
  • 1 medium carrot diced
  • 1 small zucchini diced
  • 1 cup mushrooms diced (I like to use Portabello and/or white button)
  • 4 cloves garlic minced
  • 2 cups kale chopped (approximately 3 large leaves) (you can also use spinach)
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp ground flax seed
  • 28 oz diced tomato large can
  • 15 oz tomato sauce
  • 1 can great northern beans drained and rinsed
  • 6 cups low sodium vegetable stock (learn how to make your own below!)
  • 1 cup small pasta of choice (ditalini, small shells, etc)
  • 1 Parmesan cheese rind (approximately 3 inches) (optional)

Instructions

  • Heat olive oil in large pot on medium heat. Add onion, carrots, and celery and cook until translucent, approximately 5 minutes.
  • Add zucchini, mushrooms, kale, and garlic and cook until they begin to soften, approximately 3 minutes.
  • Add basil, oregano, salt, pepper, and flax seed (if using) to vegetables and stir. Let the spices saute for approximately 2 minutes, stirring occasionally.
  • Add diced tomatoes, tomato sauce, beans, Parmesan rind, and stock to pot. Raise heat to high and bring to a boil. Once boiling, reduce heat to medium low and simmer for 15 minutes, stirring occasionally. While simmering, cook pasta in separate pot as per package directions until al dente.
  • Stir in the pasta and season with salt and pepper as needed.

Notes

Learn how to make your own vegetable stock here!
*If you are using a larger shape of pasta, such as medium shells, rotini, etc., you may want to increase the volume of dry pasta to 1 1/2 cups.