Minestrone Soup
This warm and hearty soup is a classic. Minestrone is chock full of veggies and can be made vegan or gluten-free. A great one pot recipe to add to your collection.
Ingredients
- 2 tbsp olive or avocado oil
- 3 shallots or 1 medium onion, diced
- 3-4 cloves of garlic, minced
- 3 carrots, peeled, sliced, and halved
- 4 celery stalks, sliced
- 1-2 tsp. Italian seasoning
- salt and pepper, to taste
- 2 cartons chicken broth (900ml each)
- 1 can strained tomatos (670ml)
- 2 cups macaroni, dry
- 1 large zucchini
- 1 can kidney beans
Instructions
- In a large pot, heat the oil on medium heat.
- Add in the onion or shallots and cook for around 5 minutes, or until transparent. Stir often.
- Add in the garlic and stir frequently for 1-2 minutes.
- Add in the carrots and celery. Stir until everything is mixed together nicely. Sauté everything for a few minutes, and then add the Italian seasoning as well as any salt and pepper you'd like to add.
- Pour in the chicken broth and the can of strained tomatoes. Stir and bring everything to a boil.
- Add in the macaroni and the zucchini, then turn the heat down to low.
- Let everything simmer on low heat for at least 15 minutes. The longer, the better, as it'll give it time for all the flavours to set in. Stir occasionally.
- Add in the kidney beans for the last few minutes of cooking time. Stir to make sure everything is mixed together nicely.If you'd prefer, you can also bring up the heat to medium if you want your soup to be hot. Enjoy!
Notes
For a gluten-free version, use either gluten-free noodles or swap out the noodles for rice.
For a vegan version, use vegetable broth instead of chicken broth.
Cooking times, prep time, and calories are approximate.