This minstrone soup recipe is one of my favourite soups of all time and this recipe is adpated fropm a recipe by Ellie Krieger A healthy vegetarian dish, excellent for weight watchers and for people wanting to improve their well being.
Minestrone soup is one of the most hearty soups there is, packed with protein and fibre you cannot go wrong with this energy giving soup. Perfect for a cold winter’s evening served with some warm toasted crusty bread rolls.
I make several variations of this minestrone soup including adding spinach when I need some extra iron in my diet. I have often substituted cannellini or pinto beans if I didn’t have any red kidney beans all are rich in protein and essential for vegetarians.
If you want more vegetables add zucchini, broccoli, green peppers, spinach or, my favorite, kale. Some people have emailed me asking about bacon. Many minestrone soup recipes certainly do have bacon but for health and personal reasons I chose to live without it. If you must though just add about 1/2 pound when you are browning the onions.
If you chose this route leave the salt out as bacon is loaded with it. However you chose to make this soup please let me know how it worked out for you in the comments below.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium vegetable broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds.
- Add the celery and carrot and cook until they begin to soften, about 5 minutes.
- Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
- Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil.
- Reduce the heat to medium low and simmer 10 minutes.
- Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
- Season with salt.Ladle into bowls and top with the parmesan and chopped basil.