Minestrone Soup
MINESTRONE SOUP😍
The first thing my body craves when I’m back from vacation is a big ole pot of soup, chock full of veggies. I LOVE a good minestrone - hearty, filling, freezer and meal prep friendly, and a great way to load your body up with veggies. And you know this one is gonna pack on the flavor - perfect for cold nights or meal prepped lunches, you will love!
My two biggest pet peeves with Minestrone Soup are when it’s under seasoned and when the veggies and/or pasta are overcooked and mushy. By cooking the pasta separately, we end up with perfectly cooked pasta and veggies, making it even better as a meal prep and freezer friendly dinner! For freezer friendly: freeze the soup with the pasta separately, and cook the macaroni when ready to serve. For meal prep: cook the pasta separately and keep separate until just before serving.
Serves 4-6.
Ingredients:
For the Minestrone Soup:
1 container mirepoix (or 1 onion chopped, 1 carrot chopped, 2 celery stalks chopped)
1 large zucchini, diced
4-6 cloves minced garlic
2 tbsps tomato paste
½ tsp dried basil
½ tsp oregano
2 bay leaves
6 cups vegetable or chicken broth
1 14oz can crushed fire roasted tomatoes (or regular crushed tomatoes)
1 14oz can pinto beans, drained and rinsed
1 14oz can great northern white beans, drained and rinsed
1 cup ditalini, macaroni, or preferred pasta shape
2 cups baby spinach
2 tbsps chopped fresh parsley (or ½ tsp dried)
Juice from ½ lemon
2 tbsps olive oil
Parmesan rind
Salt and pepper to taste
Freshly grated parmesan and garlic bread for serving (optional)
Directions:
For the Minestrone Soup:
Add olive oil to a large soup pot on medium heat. Add in the onion, celery, and carrot and season with salt and pepper.
After 3-5 minutes, add in the zucchini. After 1-2 minutes, add in the garlic, tomato paste, dried basil, and dried oregano. If you don’t have fresh parsley to add in at the end, add in ½ tsp dried parsley here. Cook, stirring until tomato paste is dispersed for about 1 minute.
Add in the crushed tomatoes, kidney beans, white beans, broth, and bay leaves and bring to a boil.
Reduce heat to medium low and add in the parmesan rind, then cover and simmer for 12-15 minutes or until vegetables are tender.
Bring a pot of salted water to boil and cook pasta according to package directions. Once cooked, drain and rinse to stop the cooking process.
Once vegetables are tender, discard the bay leaves and parmesan rind and stir in the fresh spinach. Cook for about 1 minute or until wilted.
Season the soup with salt and pepper and taste to adjust any seasonings. Shut off heat and stir in the fresh parsley and lemon juice.
Ladle the soup into serving bowls and add in desired pasta. Keep the pasta separate when storing. Top with freshly grated parmesan and serve with garlic bread. Enjoy!