Easy Vegetarian Minestrone Soup Recipe

Looking for an easy minestrone soup recipe that tastes like it came from an Italian restaurant (Olive Garden - yum)? This hearty Italian classic is packed with vegetables and bursting with flavors that will warm your soul.

Swap any vegetables for what you have on hand. Do you have extra potatoes or green beans? Perfect! Like it spicy? Add some chili flakes for a little kick. Have extra tomato sauce? Throw that in too.

Here's a simple recipe that you can whip up in under 45 minutes:

PREP TIME:10 MINS

COOK TIME:27 MINS

Ingredients:

· 1 tablespoon olive oil
· 1 onion, chopped
· 2 cloves garlic, minced
· 1 carrot, diced
· 1 celery stalk, diced
· 1 zucchini, diced
· 1 cup canned diced tomatoes
· 1/4 cup of tomato paste
· 1 handful of chopped kale or spinach
· 32 ounces of vegetable broth
· 2 cups water
· 1 can kidney beans (drained)
· 1/2 cup small pasta like Ditalini
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· Salt and pepper to taste
· Grated Parmesan cheese for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic for 3 minutes.

2. Add the carrot, celery, and zucchini, and cook until the vegetables are tender, 7-10 minutes.

3. Stir in the diced tomatoes, vegetable broth, water, kidney beans, basil, and oregano. Add uncooked noodles and bring to a boil.

4. Turn down the heat and simmer for about 15 minutes uncovered. Add a little salt and pepper and spinach or kale. Cook for an additional 2 minutes.

5. Ladle the minestrone soup into bowls, top with Parmesan cheese, and serve hot. 

Enjoy this delicious and comforting minestrone soup with crusty bread for a satisfying meal any day of the week! It makes a lot and is perfect for weekend meal prep.