Super Simple Fall Minestrone Soup
A cozy, hearty vegetable and pasta soup that’s quick to make, protein-packed, and perfect for fall dinners, meal prep, or packing in kids’ lunches.
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Cost: $10
Servings: 6
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden Spoon
- Ladle
- Cutting board and knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 2 tablespoons garlic minced
- 1 medium zucchini diced
- 1 14.5-ounce can diced tomatoes
- 32 ounces vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 2 bay leaves
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can northern beans, drained and rinsed
- 1 cup small shells pasta or other small pasta
- Salt and black pepper to taste
- Optional protein: 1 cup cooked ground beef shredded chicken, or diced sausage
Instructions
- In a large Dutch oven or heavy pot, heat olive oil over medium heat.
- Add onion, celery, carrots, and garlic. Sauté until onions are translucent, about 5–6 minutes.
- Stir in zucchini, diced tomatoes, vegetable broth, Italian seasoning, paprika, and bay leaves. Cover and cook for 15–20 minutes.
- Add kidney beans, northern beans, and pasta. Cover and cook for 8–10 minutes, or until pasta is tender.
- Remove bay leaves. Season with salt and pepper to taste.
- Optional: Stir in your choice of protein (ground beef, chicken, or sausage).
- Serve hot with bread or salad.
Nutrition
Calories: 290kcal