Minestrone Soup

Ingredients

• 3 tablespoon olive oil
• 1 large onion (chopped)
• 2 medium carrots (chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (minced)
• 2 medium potatoes (peeled and chopped (yellow squash, zucchini, green beans would also work))
• 15 ounce red kidney beans (or Great Northern beans or cannellini beans (1 can), drained and rinsed)
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 28 ounce diced tomatoes ((1 can or 2 small 15 oz cans))
• 2 bay leaves
• ¼ cup tomato paste
• 6 cups vegetable broth (or chicken broth, no sodium added or low sodium)
• 1 cup pasta (such as elbow, tubular or small shells)
• Parmesan rinds (optional)
• 1 tablespoon lemon juice (freshly squeezed)

Instructions

1. 1

   Saute the veggies: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, celery to the pot and cook until softened, stirring occasionally, for about 5 minutes.

2. 2

   Make the soup: Stir in the garlic and cook for another 30 seconds until aromatic. Add the potatoes, red kidney beans, Italian seasoning, onion powder, salt, pepper, bay leaves, tomato paste, diced tomatoes, vegetable broth, pasta and stir well to combine. If using Parmesan rinds add them now. Bring to a boil then reduce heat to medium and cook for 15 minutes or until the pasta is cooked through. Discard the parmesan rinds if using and the bay leaves.

3. 3

   Finish the soup: Add the lemon juice and cook for another minute.

4. 4

   Garnish and serve: Garnish with freshly grated parmesan cheese and serve warm.