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–+ servings
Erin Antoniak

Easy Minestrone Soup

5 from 7 votes
This easy minestrone soup is a hearty, vegetable-packed soup made with beans, pasta, tomatoes, and a variety of vegetables simmered in a flavorful broth. It's a comforting one-pot meal that's filling enough for dinner while still being loaded with wholesome ingredients. 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: dinner
Cuisine: Italian
Calories: 178
Ingredients Method Nutrition

Ingredients
  

  • 1 Tbsp avocado oil or olive
  • 3 stalks celery diced
  • 3 large carrots diced
  • 1 large onion diced
  • 1 tsp minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Sea salt and pepper
  • 1 28 oz can diced tomatoes I used basil & garlic flavor
  • 1 14 oz can crushed tomatoes
  • 6 cups low sodium veggie broth
  • 1 15 oz can canellini beans - drained and rinsed
  • 1 cup chickpea pasta I used Banza
  • Parmesan cheese

Method
 

  1. In a large sauce pot, heat oil.
  2. Add in celery, onion, and carrots and cook for about 6 minutes, until begin to soften.
  3. Add the garlic in and cook for 1 additional minute.
  4. Stir in the oregano, basil, 3/4 tsp salt, 3/4 tsp pepper and cook for 3 more minutes.
  5. Add in both diced and crushed tomatoes and chicken stock, stir.
  6. Bring to a boil and let simmer for additional 10 minutes on low heat.
  7. Add in the beans and pasta and cook until tender, about 10 minutes.
  8. Taste and add additional salt and pepper.
  9. Serve with Parmesan cheese on top.

Nutrition

Calories: 178kcalCarbohydrates: 32gProtein: 9gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 974mgPotassium: 475mgFiber: 7gSugar: 11gVitamin A: 5133IUVitamin C: 18mgCalcium: 92mgIron: 5mg

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