Quick and easy, this Vegetable Minestrone Soup recipe is hearty, healthy and satisfying.
Course: Side Dish, Soup
Keyword: minestrone soup
2garlic cloves minced
1cupchopped green beans
1 14.5ouncecan kidney beansdrained and rinsed
1 14.5ouncecan cannellini beansdrained and rinsed
1 15ouncecan diced tomatoes
1tablespoonsfresh chopped thyme
1 1/2tablespoonsfresh chopped parsley
1cupditalini pastaor other small cut pasta
kosher salt and fresh ground pepper to taste
Heat the olive oil and butter in a large stock pot over medium high heat.
Add the onion, carrot, celery and zucchini to the pot. Cook until softened, approximately 4-5 minutes.
Stir in the garlic and cook for 1 additional minute.
Stir in the tomato paste and Italian seasoning, cooking for 1 more minute.
Add the green beans, kidney beans and cannellini beans. Stir to combine and cook for 3-4 minutes.
Stir in the tomatoes, thyme, parsley and stock. Bring the mixture to a boil and then turn the heat down to low.
Add the onion powder, garlic powder, Worcestershire sauce and balsamic vinegar. Stir to combine.
Stir in the pasta.
Simmer for 8-10 minutes.
Season with salt and pepper, to taste.
Minestrone Soup can be made up to 2 days in advance and stored in an airtight container in the refrigerator. If your pasta has soaked up most of the stock while sitting, stir in additional as needed while reheating.Alternatively, Minestrone Soup can be frozen in an airtight container for up to 2 months.