Who doesn’t love a big cozy bowl of Minestrone Soup. Everyone has their own version of it. My minestrone soup is loaded with veggies, like spinach, zucchini , carrots, celery and simmered in flavorful & spicy tomato broth. It’s also protein packed with red & white kidney beans. You’ll be full for hours from this healthy, nutritious soup!
Minestrone SoupCourse: SoupsCuisine: Italian
1 (28 ounce) Rao’s Tomato Marinara sauce
6 cups vegetable stock
1 cup carrots, diced
1 cup celery, diced
1 white onion, diced
5 cloves garlic, minced
1 Tbsp red crushed red pepper
2 bay leaves
2 tsp dried oregano
1 tsp Italian seasoning
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) white kidney beans, drained and rinsed
2 cups zucchini, diced
1 cups medium shells pasta
2 1/2 cups baby spinach
1 ounce piece Parmesan cheese rind
salt and pepper to taste
- Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, celery and bay leaf. Cook until lightly browned, about 6-8 minutes. Add the garlic, crushed red pepper and cook a minute more.
- Next add in tomato sauce, kidney beans, vegetable broth, Parmesan cheese rind, Italian seasoning, oregano and salt and pepper. Cover and cook on medium low for 5 minutes.
- Next add zucchini and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente. Turn off the stove and add spinach and stir until spinach is wilted. Pour into a bowl and serve with parmesan cheese on top. Enjoy it with toasted bread!