Description
This healthy minestrone soup is loaded with vegetables and packed with flavor! A hearty vegetarian soup with 15g protein and 15g fiber per serving.
Ingredients
- 1/2 white onion (about 1 cup diced)
- 3 stalks celery (about 1 cup diced)
- 3 medium carrots (about 1 cup diced)
- 3 cloves garlic
- 12 oz. zucchini (about 2 medium, and 2 cups diced)
- 16 oz. green beans (about 2 cups, sliced into 1/2 inch pieces)
- 10 oz. baby spinach
- 2 Tbsp. olive oil
- 1 1/2 tsp. sea salt
- 1/8 tsp. black pepper
- 1 15-oz. can kidney beans, rinsed and drained
- 1 15-oz. can garbanzo beans, rinsed and drained
- 1 15-oz. can great white northern beans, rinsed and drained
- 48 oz. chicken or vegetable broth
- 26 oz. jar of marinara sauce
- for serving: olive oil, parmesan cheese
Instructions
- Clean and prepare vegetables. You want the veggies fairly small here, a small dice for the onion, celery, carrots, zucchini, and green beans. They should all be about 1/2-inch.
Mince garlic. - Heat oil in a Dutch oven or large pot over medium heat. When hot, add onion, celery, and carrots. Season with salt and pepper and cook for about 3-4 minutes, stirring occasionally.
- Add garlic, zucchini, and green beans to the pot and cook for another 3 minutes, stirring occasionally.
- Add rinsed beans, broth, and marinara to the pot and stir together. Bring to a boil, and lower heat to a simmer, stirring occasionally for about 15-20 minutes. Stir in baby spinach and cook until wilted, a minute or two.
- Taste and adjust seasonings if necessary. Serve with a drizzle of olive oil, flaky sea salt, fresh cracked pepper, and a sprinkle of Parmesan cheese.
Notes
Makes about 12 cups.
Storage: Store leftover soup in the refrigerator for 3-4 days. Reheat in the microwave or in a saucepan on the stove until heated through.
Freezer storage: Store soup in the freezer in an airtight container (souper cubes or glass storage containers work well!) for 2-3 months and let thaw overnight in the refrigerator before reheating. The zucchini texture may change a bit if you freeze it, but it works.
Ingredient notes: Many traditional minestrone soup recipes also include rice or pasta, so add your favorite short-tubed pasta like ditalini or tubetti or other small pasta. Cook pasta to al dente and add to bowls before spooning the hearty soup over the top.
Prep ahead: If you want to cut down on prep time, chop all of your veggies a day or two in advance! Then you can cook the veggie bean soup in less than 30 minutes.
Helpful tools: A large Dutch oven or stockpot works best for cooking everything together comfortably.
Serve with: Crusty Italian bread, garlic bread, or a simple green salad with balsamic vinaigrette for a complete meal.