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.
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.
Heat 2 tablespoons of the Olive Oil in a large Dutch oven or heavy stockpot, over medium heat.
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.
Add in the tomato paste, garlic and diced tomatoes. Stir to combine.
Stir in the broth, water and wine.
Add the Italian seasoning, black pepper, and Bay leaves. Stir.
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.
When hour is up, add in the drained green beans, and the kale. Simmer 15 minutes and then add the zucchini.
Stir in the al dente’ pasta.
Garnish bowls of soup with grated or shaved fresh Parmesan cheese, if desired. Enjoy!!
This is dairy-free if you leave out the parmesan cheese.