This delicious and easy minestrone soup is loaded with vegetables, noodles, a rich tomato broth, and beans. It's vegetarian and ready in only 30 minutes!
14½ouncescanned diced tomatoeswith the juice, I prefer fire-roasted
1zucchinichopped
1cupgreen beansfresh or frozen, cut into thirds
1teaspoondried oregano
1teaspoonsalt
½teaspoondried thyme
½teaspoondried basil
½teaspoonblack pepper
¼teaspooncrushed red pepper flakes
1cupditalini pastacan use shells or elbow noodles
2cupsfresh baby spinach
Optional toppings: croutons, sliced green onions, and/or chopped fresh parsley
Instructions
Add oil, onion, celery, carrots to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender. Add the minced garlic and sauté until it is golden in color, about one minute.
Add everything to the pot except pasta and spinach. Cover and cook on medium to medium high for 5 to 10 minutes. It should be hot enough that it's simmering and you see bubbles (but not boiling).
Stir in pasta. Continue simmering, uncovered, for 10 to 15 minutes or until pasta is al dente and veggies are tender.
Stir in spinach before serving. It will wilt immediately. Serve as is or with Homemade Croutons, sliced green onions, and/or chopped parsley.
Notes
Nutrition information assumes that serving size is 1 cup. If you're not serving this with a salad or sandwich you may want to enjoy 1 1/2 cups to 2 cups of this soup.