Simply Delicious Minestrone Soup

This is a delicious mostly vegetable soup, but with the added beans it gives the soup the added protein to stick with you longer. It’s a great way to clean up any veggies you’ve got laying around the fridge so that they don’t go bad.

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Simply Delicious Minestrone Soup

This recipe makes a full 6 quart Dutch oven of soup. So, you will cook once and have leftovers for lunch all week.

Course

Appetizers, Lunch, Main Dish, Soups

Cuisine

Dairy-Free, Gluten-Free, Italian, Soup

Keyword

Appetizer, Cannellini Beans, Carrots, Gluten-Free, Green Beans, Main Dish, Soup

Prep Time

30 Minutes

Cook Time

90 Minutes

Servings

Ingredients

• 2 Tablespoons extra virgin olive oil
• 2 Cups Onion diced
• 2 Cups Carrots diced
• 1 1/2 Cups celery diced
• 1 Teaspoon salt
• 1/4 Cup tomato paste
• 4 Cloves garlic minced or pressed through a garlic press
• 1 28 Ounce Can diced tomatoes with their liquid
• 4 Cups Chicken or Vegetable Broth
• 1 1/2 Cups water
• 1/2 Cup Good White Wine
• 1 Teaspoon Italian Seasoning
• 1/4 Teaspoon black pepper
• 2 Cups Potatoes peeled and cut into medium chunks
• 2 14.5 Ounce Cans Green Beans drained
• 2 1/2 Cups Fresh Kale or Spinach chopped
• 1 15 Ounce Can Kidney Beans, Cannellini Beans or Garbanzo Beans drained and rinsed
• 1 Large or 2 small Zucchinis cut in fourths langthwise and sliced crosswise
• 1 Cup Gluten-Free Pasta cooked al dente' as per package directions

Course Appetizers, Lunch, Main Dish, Soups Cuisine Dairy-Free, Gluten-Free, Italian, Soup Keyword Appetizer, Cannellini Beans, Carrots, Gluten-Free, Green Beans, Main Dish, Soup Prep Time 30 Minutes Cook Time 90 Minutes Servings Ingredients 2 Tablespoons extra virgin olive oil 2 Cups Onion diced 2 Cups Carrots diced 1 1/2 Cups celery diced 1 Teaspoon salt 1/4 Cup tomato paste 4 Cloves garlic minced or pressed through a garlic press 1 28 Ounce Can diced tomatoes with their liquid 4 Cups Chicken or Vegetable Broth 1 1/2 Cups water 1/2 Cup Good White Wine 1 Teaspoon Italian Seasoning 1/4 Teaspoon black pepper 2 Cups Potatoes peeled and cut into medium chunks 2 14.5 Ounce Cans Green Beans drained 2 1/2 Cups Fresh Kale or Spinach chopped 1 15 Ounce Can Kidney Beans, Cannellini Beans or Garbanzo Beans drained and rinsed 1 Large or 2 small Zucchinis cut in fourths langthwise and sliced crosswise 1 Cup Gluten-Free Pasta cooked al dente' as per package directions

Instructions

1. Heat 2 tablespoons of the Olive Oil in a large Dutch oven or heavy stockpot, over medium heat.
2. Add the onion, carrots and celery. Sprinkle the salt over the vegetables, cover with a lid and simmer over low heat until vegetables are soft and the onions are translucent. 12 to 15 minutes.
3. Add in the tomato paste, garlic and diced tomatoes. Stir to combine.
4. Stir in the broth, water and wine.
5. Add the Italian seasoning, black pepper, and Bay leaves. Stir.
6. Add the potatoes. Increase heat to medium and bring to a boil. After it comes to a boil, reduce to low and simmer for 1 hour or longer.
7. When hour is up, add in the drained green beans, and the kale. Simmer 15 minutes and then add the zucchini.
8. Stir in the al dente’ pasta.
9. Garnish bowls of soup with grated or shaved fresh Parmesan cheese, if desired. Enjoy!!

Recipe Notes

This is dairy-free if you leave out the parmesan cheese.

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