Chunky Minestrone Soup with Beans and Veggies - Vegetarian
The Chunky Minestrone Soup with Beans and Veggies is a celebration of robust flavors and hearty ingredients, perfect for cooler seasons. This soup showcases a vibrant medley of vegetables, beans, and tender pasta shells, creating a satisfying and nutritious meal in a single bowl. The warm, earthy tones and rich aroma promise comfort and nourishment with every spoonful.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 large carrots, sliced
- 2 stalks stalks celery, sliced
- 3 cloves garlic, minced
- 1 large zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup pasta shells
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and and black pepper to taste
- 1 cup kale, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until the vegetables begin to soften, about 5-7 minutes.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Stir in the zucchini and green beans. Cook for an additional 5 minutes.
- Add the cannellini beans, red kidney beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil.
- Once boiling, add the pasta shells, thyme, and oregano. Reduce heat and simmer for 10-12 minutes, or until the pasta is al dente.
- Season with salt and black pepper to taste.
- Stir in the kale and cook for another 2-3 minutes until wilted.
- Serve hot with a sprinkle of fresh parsley on top.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 40g | Protéines: 10g | Fat: 5g | Sucre: 8g
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