Italian Minestrone Soup Recipe

Ingredients

• 3 tablespoons olive oil
• 1 1/2 cups onion (diced)
• 1 cup carrots (sliced)
• 1/2 cup celery (sliced)
• 1 cup zucchini (diced)
• 1 cup potatoes (peeled and diced)
• 2 cans* diced tomatoes (undrained)
• 1/2 cup frozen peas
• 2 cups chopped kale
• 1 can* cannellini beans
• 1 cup ditalini
• 4 cloves garlic (minced)
• 1/4 cup tomato paste
• 1/2 tsp dried oregano
• 1/2 teaspoon dried thyme
• 4 cups vegetable broth
• 2 cups water
• 2 bay leaves
• 1/8 tsp red pepper flakes
• 2 tsp lemon juice
• 1 tsp salt
• 1/4 tsp black pepper
• shredded parmesan cheese (for garnish)

Instructions

1. 1

   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is heated, add the onion, carrots, and celery to the pot. Cook for 3 minutes, stirring occasionally. Then, add the garlic and cook for 30 seconds.

2. 2

   Next, add the tomato paste, oregano, and thyme to the pot and cook for 1 minute.

3. 3

   Then, add the potatoes, zucchini, tomatoes, broth, water, and bay leaves. Bring the pot to a boil, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally.

4. 4

   After that, add the red pepper flakes, pasta, beans, peas, and kale. Simmer for another 15-20 minutes until the pasta is tender.

5. 5

   Stir in the lemon juice, salt, and pepper.

6. 6

   Finally, serve and garnish with parmesan cheese. Enjoy!