This is our absolute favorite Minestrone Soup recipe. It's so healthy, nourishing, and tasty, you will ask for more.
Equipment
- 1 large pot
- 1 knife
- 1 cutting board
Ingredients
- 1 tbsp olive oil extra virgin, cold-pressed, organic
- 3-4 garlic cloves, minced
- 1 medium onion, chopped
- 2 medium carrots, grated
- 2 stalks celery, diced
- 3 medium potatoes, cubed
- 28 oz diced fire roasted tomatoes
- 2 cups cooked pinto beans
- 1 cup pasta shells
- 1 tbsp dried oregano
- 1-2 bay leaves
- salt and black pepper to taste
- 6 cups water
- chopped parsley
Instructions
- Sauté the garlic, onion, carrot, celery in some olive oil.
- Add the tomatoes (with the juice), potatoes, oregano, bay leaves, salt, pepper, and cook at medium heat for about 5 minutes.
- Add the water, pinto beans and pasta. Bring to a boil, and then let simmer till the pasta is cooked.
- Serve with chopped parsley and warm sourdough bread.
Notes
Feel free to make your own adjustments: you can add more pasta if you’d like, or more water. You can also replace water with vegetable broth, but I personally prefer simple water as vegetable broth comes with its own flavor and added spices.
Leave a Reply