Marina
This is our absolute favorite Minestrone Soup recipe. It's so healthy, nourishing, and tasty, you will ask for more.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 431 kcal
1 large pot
1 knife
1 cutting board
- 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
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.
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.
Keyword easy, healthy ,, nourishing, plant-based, soup, tasty, vegan