Ultimate Minestrone Soup

Prep Time: 15 mins

Total Time: 45 mins

Meal Type: Lunch,Dinner,Side

Contributed By: Living Plate Rx

Source: Living Plate Rx

Servings: 8  

Ingredients

• 1 lb. pasta, whole-grain, elbow (gluten-free if necessary)
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 4 Medium carrots, peeled and chopped
• 4 Ribs celery, chopped
• 1 Small zucchini, chopped
• 1 cups parsley, chopped
• 14 oz tomatoes, fire-roasted, canned (1)
• 1 Sprig thyme, fresh (1 Teaspoon Dried Thyme)
• 2 Tbs olive oil
• 2 bay leaves
• 6 cups vegetable broth, low sodium (or chicken broth)
• 1  1/2 cups white beans, canned, drained and rinsed
• 2 Tbs pesto,  Optional
• 1/2 tsp red pepper flakes Optional
• Salt & black pepper, to taste

Directions

Prep

1. Cook pasta and set aside. You will stir pasta in after the soup has cooked.
2. Chop all vegetables according to directions.

Make

1. Heat the oil in a large pot over medium-high heat. Add the garlic and onion. Cook, stirring frequently, for 1-2 minutes, or until softened.
2. Add the carrots and celery. Continue cooking for 5 minutes
3. Add tomatoes, thyme, bay leaves, and broth. Simmer for 20 minutes or until vegetables are tender.
4. Add the beans, zucchini, and parsley—season with salt and pepper to taste [and hot pepper if desired].
5. Stir in pasta and serve topped with some pesto.

Tips from Elisa & Ellen: Feel free to change the vegetables to the favorites in your house. This is also a great recipe to help you use up any veggies and fresh herbs remaining in your produce drawer at the end of the week.