Minestrone Bean Soup
Serves 4-6 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Ingredients
- 2 tablespoons olive oil
- 1 small white or yellow onion, diced
- 2-3 garlic cloves, minced
- 2 cups frozen peas & carrots mix
- 2 cups chopped (fresh or frozen) seasonal vegetables such as green beans, zucchini, yellow squash, etc. Salt & pepper, to taste
- 1 (15-oz) can no-salt-added diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups water
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 3 tablespoons hemp seeds (optional)
- 1 (15-oz) can cannellini beans, drained & rinsed
- 8 ounces whole grain pasta (penne, elbow, fusilli, etc.)
- 2 cups fresh baby spinach (or baby kale)
- Optional Toppings: Crushed red pepper flakes Fresh herbs Shredded Parmesan cheese Nutritional yeast
Directions
Wash hands thoroughly with soap and warm water.
Heat a large stock pot over medium heat. Once hot, add oil and onion. Cook onion until translucent, about 3-4 minutes, continually stirring. Add garlic, stir and cook for 1 additional minute.
Add peas, carrots, chopped seasonal vegetables, and a couple pinches of salt & pepper. Stir and cook for another 3-4 minutes, or until frozen vegetables are thawed and all vegetables softened.
Add dried basil, oregano, and thyme and quickly stir allowing seasonings to lightly toast before adding liquids. Stir in canned tomatoes, vegetable broth, and water.
Bring to a boil over heat to medium-high heat. Once boiling, reduce heat to medium-low (liquid should be at a low simmer). Add hemp seeds, cannellini beans and pasta. Gently stir to incorporate. Let simmer for about 7-10 minutes, occasionally stirring and adjusting heat as needed to maintain a low simmer.
Reduce heat to low and adjust seasonings to taste. Stir in baby spinach or kale and cover with lid. Allow to cook another 3-4 minutes, until greens are wilted. Remove pot from heat and allow to cool slightly before serving.
Serve while warm with optional toppings. Allow leftovers to cool completely before storing in an airtight container for 4-5 days in the refrigerator or up to 3 months in the freezer.