Best Minestrone Soup

Cooler months got you down? Dip your spoon into a heart-warming bowl of our Minestrone Soup, a rustic and robust Italian classic simmered to perfection.

Prep Time 15

Cook Time 30

Servings

Calories 381kcal

Author FoodFaithFitness

Ingredients

1/2 cup small shaped dried pasta
1/2 onion cut into cubes
1/2 carrot cut into cubes
1/2 can pinto beans
2 cloves garlic
2 tbsp extra virgin olive oil
4 cup chicken stock
2 tbsp canned tomatoes
1 tsp dried thyme
1 bunch fresh parsley
pinch of chili flakes
pinch of salt and black pepper

Instructions

In a large pot, heat the extra virgin olive oil over MEDIUM heat. Add the diced onion and carrots and sauté for about 2 minutes until they become translucent. Add the minced garlic and sauté for another 30 seconds.
Pour in the chicken stock and canned tomatoes. Bring the mixture to a gentle boil. Add the dried thyme, pinch of chili flakes, and season with salt and pepper. Reduce the heat to LOW, cover the pot, and let the soup simmer for about 20 minutes.
While the soup is simmering, cook the pasta according to the package instructions in a separate pot. Drain the cooked pasta. Add the pasta to the soup and stir gently. Adjust the seasoning and ladle the minestrone soup into serving bowls.

Notes

Swap or add veggies based on what's in season or in your fridge. Zucchini, green beans and leafy greens like spinach or kale would make great additions.
Sautéing the onions, carrots, and other hardy vegetables in olive oil brings out the sweetness and depth of flavor in these ingredients.
If you can, use homemade chicken or vegetable stock. Alternatively, choose a low-sodium organic store-bought version.

Nutrition