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Minestrone Soup
Prep Time
11 mins
Cook Time
11 mins
 
Calories: 308 kcal
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 stalks celery diced
  • 1 large carrot diced
  • 1 cup chopped kale
  • 1 medium zucchini diced
  • 2 teaspoons fresh oregano
  • 2 teaspoons fresh basil
  • 1 28 - ounce can diced tomatoes
  • 1 14 - ounce can crushed tomatoes
  • 6 cups chicken broth
  • 1 15 - ounce can cannellini beans
  • 1 1/2 cup mini shell pasta
  • 1/3 cup finely grated parmesan cheese
  • 1 bay leaf
  • salt and pepper to taste
Instructions
  1. Heat olive oil in a large pot over medium-high heat. Add the onion and cook until translucent.
  2. Add the garlic, celery and carrot and cook until celery and carrots begin to soften.
  3. Stir in the zucchini, kale, oregano and basil, cook for 2-3 minutes then add diced tomatoes, crushed tomatoes, chicken broth and bay leaf.
  4. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in the beans and pasta and cook until the pasta and vegetables are tender.
  5. Remove bay leaf and stir in parmesan cheese. Season with salt and pepper.
  6. Enjoy!