Minestrone Soup
Author: Lauren
Recipe type: Lunch/Dinner
Prep time:
Cook time:
Total time:
- 2 tablespoons olive oil
- ½ onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, chopped
- 1 medium zucchini, chopped
- 1 can diced tomatoes
- 1 rosemary sprig
- 8 cups vegetable stock
- 1 can red kidney beans, rinsed
- 1 can cannellini beans, rinsed
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons store-bought pesto
- 3-4 handfuls of fresh baby spinach
- In a large pot, heat the olive oil on medium heat. Add in the onin, carrots and celery and cook until onion appears translucent.
- Add the garlic and cook for 1-2 minutes.
- Toss in the zucchini, diced tomatoes and rosemary sprig and stir to combine.
- Cook for about 10 minutes to break down the tomatoes.
- Pour in 6 cups of vegetable stock and add the salt, pepper and the kidney and cannellini beans. Bring to a boil.
- Once it's boiling, lower the heat and let it simmer for about 30 minutes.
- After 30 minutes, stir in the pesto and baby spinach to combine.
- Add the remaining 2 cups of stock and heat through.
For the store-bought pesto, I used Trader Joe's jarred pesto. It's hands down my favorite!
Recipe by Lauren Anne at https://bylaurenanne.com/minestrone-soup/
3.5.3208