A big batch of healthy minestrone soup to make weeknight dinners a little easier. With basic ingredients, it’s an easy one to make on rotation this winter.
Healthy Minestrone Soup
Ingredients
- 1 onion, diced
- 3 garlic cloves, finely cut
- 4 celery ribs, diced
- 4 large carrots, coined
- 28 oz can chopped (my preference) or diced tomatoes
- 4 cups/1carton vegetable broth, Bonafide or Trader Joe’s green carton (the low sodium carton has less favorable ingredients) OR you could do all water and doctor up the water with more spices
- 4 cups water
- 1 TBSP tomato paste
- 2 cartons/cans cannellini or Great Northern beans, rinsed & drained
- 1 large bunch or 5 cups curly kale, large stems removed and roughly chopped if in a bunch
- 1 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 tsp Himalayan or sea salt, more to taste
- ground pepper
- 1 1/2 cups dried GF pasta of choice, Jovial elbows (I add these to the soup uncooked) or ZenB elbows (I cook these prior to adding into the soup)
Method
- In a large soup pot, water sauté the onion, garlic, celery, and carrots for 6 (ish) minutes.
- Add in the tomatoes, broth, water, tomato paste, beans, kale, dried oregano, dried thyme, bay leaf, salt and ground pepper. Bring to a simmer and cook covered for 30 minutes.
- Add in the pasta noodles. Dried pasta noodles will cook in around 10 minutes (uncovered). Once cooked, remove the soup from the heat so the noodles don’t cook so much that they fall apart. If your noodles normally create mucky water and need rinsing, cook the noodles separately and then add them to the soup. I add dry Jovial elbow noodles straight to the soup because of ease, but just know it does create a tad thicker broth when the noodles cook in the soup. Once the noodles are cooked, remove the bay leaf and enjoy!
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Healthy Minestrone Soup
A big batch of healthy minestrone soup to make weeknight dinners a little easier. With basic ingredients, it's an easy one to make on rotation this winter.
Ingredients
- 1 onion diced
- 3 garlic cloves finely cut
- 4 celery ribs diced
- 4 large carrots coined
- 28 oz can chopped my preference or diced tomatoes
- 4 cups/1carton vegetable broth Bonafide or Trader Joe’s green carton (the low sodium carton has less favorable ingredients) OR you could do all water and doctor up the water with more spices
- 4 cups water
- 1 TBSP tomato paste
- 2 cartons/cans cannellini or Great Northern beans rinsed & drained
- 1 large bunch or 5 cups curly kale large stems removed and roughly chopped if in a bunch
- 1 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 tsp Himalayan or sea salt more to taste
- ground pepper
- 1 1/2 cups dried GF pasta of choice Jovial elbows (I add these to the soup uncooked) or ZenB elbows (I cook these prior to adding into the soup)
Instructions
- In a large pot, sauté onion, garlic, celery, and carrots around 7 minutes.
- Add in tomatoes, broth, water, tomato paste, beans, kale, dried oregano, dried thyme, bay leaf, salt and ground pepper. Bring to a simmer and cook covered for 30 minutes.
- Right before serving add in the pasta noodles. Dried pasta noodles will cook in around 10 minutes (uncovered). Once cooked, remove the soup from the heat so the noodles don’t cook so much that they fall apart. If your noodles normally create mucky water and need rinsing, cook the noodles separately and then add them to the soup. I add dry Jovial elbow noodles straight to the soup because of ease, but just know it does create a tad thicker broth when the noodles cook in the soup. Once the noodles are cooked, remove the bay leaf and enjoy!
Notes
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