Minestrone Soup

Minestrone Soup - Hearty one-pot veggie soup , full of rich nutritious vegetables and beans so delightfully good, tasty and healthy! A complete meal in a bowl!

Course Soup

Cuisine American

Cook Time 20

Total Time 20

Servings - 6 cups

Calories 320kcal

Author Imma

Ingredients

2 tablespoons cooking oil
1 large onion , diced (about 1 1/2 cups )
2 stalks celery , diced (about ½ cup)
4-5 cloves garlic , minced
1 teaspoon Italian seasoning
1-2 bay leaves
1 teaspoon dried oregano
1-3 teaspoons thyme
1 tablespoon flour
2 teaspoons smoked paprika
6 cups chicken or vegetable broth or more (adjust with more or less to desired thickness)
1 14-ounce can diced tomatoes
1 large carrot , diced
1 cup green beans
1 15-ounce can kidney beans , drained and rinsed
1 can great northern beans , drained and rinsed
1 cup pasta (ditalini, macaroni, and tubett)
1- 1 ½ cup frozen corn
1- 1 ½ cup zucchini , diced
1/2 -1 Lemon Freshly squeezed
Salt and freshly ground white or black pepper to taste

US Customary - Metric

Instructions

In a large pot, heat oil over medium-heat, then add in onions, celery and garlic and saute for 3-4 minutes or until onions are wilted.
Add Italian seasoning, bay leaves, dried oregano, and thyme. Stir and cook for about 1 minute.
Whisk in flour in the pot and stir until it completely dissolves. Then throw in paprika, stir and pour in chicken broth. Bring to a rolling boil and add diced tomatoes, followed by carrots, green beans, kidney beans and northern beans. Cover the pot and bring to a boil and simmer over medium-heat for 5-7 minutes ..
Add uncooked pasta, corn and zucchini. Stir, cover and simmer for another 10 minutes or until pasta reaches desired tenderness. Adjust seasoning with ground white or black pepper and salt and stock.
Remove from pot. If desired squeeze lemon to cool to the cooled down soup. Serve with crusted bread or with shredded parmesan cheese, if desired.

Nutrition