Minestrone Soup
Ingredients
- 2 tbsp olive oil
- 2 medium carrots peeled and diced
- 2 small zucchini diced
- ½ large onion diced
- 6 ribs celery diced
- 2 cloves garlic minced
- 28 oz can diced tomatoes
- 32 oz low sodium vegetable broth
- 15 oz can great northern beans drained and rinsed
- 15 oz can kidney beans drained and rinsed
- 1 tbsp Italian seasoning
- 1 tbsp dried basil
- ½ cup ditalini pasta
- 2 cups water
Instructions
- Heat oil in a large pot over medium heat. Add carrots, zucchini, onion, and celery. Saute for 10 minutes.
- Add tomatoes, Italian seasoning, basil, broth, beans, and pasta. Stir to combine and simmer for 10 minutes. If needed, add water to thin soup.
- Add garlic, stir, and simmer for 10 minutes.
- Serve and enjoy!
Notes
Pre-cook without adding pasta, cool and freeze. Reheat on the stove and add cooked pasta.
