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Hearty Minestrone Soup

Recipe developed by: Renée Kohlman from Sweetsugarbean

hearty-minestrone-soup

This vegetarian minestrone soup is jam packed with vegetables, white beans, and pasta, simmered in a flavourful tomato broth, punctuated with Dijon mustard. Delicious when served with a dollop of pesto, grated Parmesan cheese and a side of toasty garlic bread.

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Ingredients
 2 Tbsp canola oil
 1 onion, diced
 2 large carrots, diced
 2 celery stalks, diced
 2 medium zucchini, chopped
 2 garlic cloves, minced
 6 cups vegetable or chicken broth
 1 (28 oz/796 mL) can whole tomatoes
 1 (19 oz/398 mL) can white kidney beans, rinsed and drained
 3 Tbsp tomato paste
 1 Tbsp Dijon mustard
 1 Tbsp Italian seasoning
 ½ tsp salt
 ¼ tsp red pepper flakes
 ¼ tsp pepper
 ¾ small shell pasta or macaroni
 3 cups chopped kale (centre rib removed) or spinach
 1 cup frozen cut green beans
For serving
 grated Parmesan cheese
 pesto
 garlic bread
Instructions
1

Add the oil to a large soup pot or Dutch oven and place over medium-high heat. Add the diced onion, carrot, and celery. Sauté for 3-5 minutes or until the onions soften. Add the zucchini and garlic, cook for 2 more minutes.

2

Stir in the broth and whole tomatoes (with their juices), breaking them up with your hands as you add them to the pot. Add the white beans, tomato paste, Dijon mustard, Italian seasoning, salt, red pepper flakes, and pepper. Bring to a boil, cover, and turn the heat down to medium-low. Simmer for 10-12 minutes.

3

Stir in the pasta. Simmer, uncovered for 5 minutes, stirring occasionally. Add the kale (or spinach) and the green beans. Simmer for another 8-10 minutes, until the pasta is tender. Season to taste with salt and pepper.

4

Serve in bowls and garnish with grated Parmesan cheese, a dollop of pesto, with garlic bread on the side.

Nutrition Facts

Serving Size 2 1/2 cups

Servings 6

Amount Per Serving
Calories 250
% Daily Value *
Total Fat 6g10%
Saturated Fat 0.5g3%
Cholesterol 0mg
Sodium 670mg28%
Potassium 913mg27%
Total Carbohydrate 42g15%
Dietary Fiber 11g44%
Sugars 9g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ingredients
 2 Tbsp canola oil
 1 onion, diced
 2 large carrots, diced
 2 celery stalks, diced
 2 medium zucchini, chopped
 2 garlic cloves, minced
 6 cups vegetable or chicken broth
 1 (28 oz/796 mL) can whole tomatoes
 1 (19 oz/398 mL) can white kidney beans, rinsed and drained
 3 Tbsp tomato paste
 1 Tbsp Dijon mustard
 1 Tbsp Italian seasoning
 ½ tsp salt
 ¼ tsp red pepper flakes
 ¼ tsp pepper
 ¾ small shell pasta or macaroni
 3 cups chopped kale (centre rib removed) or spinach
 1 cup frozen cut green beans
For serving
 grated Parmesan cheese
 pesto
 garlic bread

Directions

Instructions
1

Add the oil to a large soup pot or Dutch oven and place over medium-high heat. Add the diced onion, carrot, and celery. Sauté for 3-5 minutes or until the onions soften. Add the zucchini and garlic, cook for 2 more minutes.

2

Stir in the broth and whole tomatoes (with their juices), breaking them up with your hands as you add them to the pot. Add the white beans, tomato paste, Dijon mustard, Italian seasoning, salt, red pepper flakes, and pepper. Bring to a boil, cover, and turn the heat down to medium-low. Simmer for 10-12 minutes.

3

Stir in the pasta. Simmer, uncovered for 5 minutes, stirring occasionally. Add the kale (or spinach) and the green beans. Simmer for another 8-10 minutes, until the pasta is tender. Season to taste with salt and pepper.

4

Serve in bowls and garnish with grated Parmesan cheese, a dollop of pesto, with garlic bread on the side.

Notes

Hearty Minestrone Soup
IngredientsDirections

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