Hearty Minestrone Soup
A high fiber, high protein, and veggie packed minestrone soup simmered in a flavorful, fire roasted, and Italian seasoned tomato broth. Delicious with a side of sourdough or baguette and a sprinkle of parm.
Who else remembers the endless bowls of delicious soup and buttery breadsticks from Olive Garden?! The first time I ever had Minestrone Soup was at Olive Garden and it was love at first taste.
Back in the day, my family used to frequent Olive Garden for birthday celebrations, special events, and other occasions. That was the “go to” spot. And actually, it’s probably been a few years since we’ve been. So, today’s Minestrone is inspired by a little dose of nostalgia and a craving for something warm and hearty with lots of flavor.
I’ve made this soup a few times now, and it’s always fun to switch up the recipe each time to make it even more unique. I’ve added shrimp, swapped the white potato for sweet potato, opted for a touch of spinach…the options truly are endless. Regardless of how you choose to make it, it’s so delicious and oh so easy.
What you’ll need
Veggies - we’re packing this soup full of colorful veg. Potatoes, onions, carrots, and celery are staples, but you can also add zucchini, corn, green beans, spinach, and whatever else you’d like for extra bulk and nutrients.
Broth - the veggies are cooked and simmered in vegetable broth with fire roasted crushed tomatoes.
Protein - I love using chickpea pasta and dark red kidney beans. You could even add shrimp, chicken, or ground turkey/beef for an even heartier, higher protein bowl.
Spices - can’t have a minestrone soup without Italian seasoning. If you like it spicy, red pepper flakes are a great addition.
Noodles - you can’t have minestrone w/o the noodles. I like to use chickpea pasta for extra fiber and protein. Rotini, elbows, and shells make for the best texture, but feel free to use your favorite shape.
Optional - a sprinkle of parm or nutritional yeast and side of sourdough or baguette pairs perfectly.
All of these ingredients are simmered together to create the perfect cozy bowl of healthy…that just happens to be naturally vegetarian, vegan, and gluten free!*
*If made with gluten-free noodles and without meat, of course.
Hearty Minestrone Soup
Ingredients
1 tbsp olive oil or cooking spray
1 white or yellow onion
1-2 medium zucchini
3-4 large carrots, sliced
3-4 celery stalks, diced
2-3 medium Yukon gold potatoes, diced or cubed
1 28 oz can of kidney beans
1 15 oz can of fire roasted crushed tomatoes
8 oz dry pasta
6 cups vegetable broth
1-2 tsp Italian seasoning
1/2 tsp red pepper flakes
salt and pepper to taste
Method
01 - Add olive oil (or spray) to a large pot and place over medium high heat. Add all veggies and potatoes. Saute for 3-5 min.
02 - Once veggies soften, add in the can of crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, salt, and pepper.
03 - Cover your pot and cook on medium heat for 10-15 minutes.
04 - Next, add the dry pasta. Cook for another 10-15 minutes or until pasta is al dente and veggies and potatoes are cooked through.
05 - Pour into a bowl and serve with bread and/or cheese of choice. I love pairing my soup with sourdough bread and a sprinkle of parm on top.
06 - Place any leftovers in the fridge in an airtight container. The soup will last for up to a week in the fridge and reheats well in the microwave or on the stovetop.
