This Minestrone Soup recipe is an easy one-pot meal that's full of vegetables, pasta, and an incredible tomato base. It's the perfect hearty dinner for a cool day!
Ingredients :
1 tablespoon olive oil
3 large carrots finely chopped
2 ribs celery sliced
½ medium onion finely diced
1 teaspoon minced garlic
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
⅛ teaspoon black pepper
1 (28 ounces each) can diced tomatoes with juices
4 cups reduced sodium chicken broth
1 (15.5 ounce each) can red kidney beans rinsed, about 2 cups
1 ½ cups rotini dry
2 cups fresh spinach chopped
shredded Parmesan cheese for garnish, optional
thinly sliced fresh basil leaves for garnish, optional
Directions :
In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.
Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.
Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.
Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.
