Minestrone Soup

Name: Minestrone Soup
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 stalks celery, diced; 2 carrots, diced; 3 garlic cloves, minced; 1/2 yukon gold potato, diced; 1 1/2 cups chickpeas, cooked; 6 cups low sodium vegetable broth; 28 ounces crushed tomatoes; 1 zucchini, diced; 1 1/2 tablespoons italian seasoning; 2 ounces dry pasta

12 ingredients

5 steps

Ingredients

1 tablespoon olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
3 garlic cloves, minced
1/2 yukon gold potato, diced
1 1/2 cups chickpeas, cooked
6 cups low sodium vegetable broth
28 ounces crushed tomatoes
1 zucchini, diced
1 1/2 tablespoons italian seasoning
2 ounces dry pasta

Directions

1

Saute the onion, carrot, celery, potato and garlic in the oil for 5-10 minutes. Add the Italian seasoning to the vegetables near the end of the saute and stir to coat.
2

Meanwhile, cook the half cup of dried pasta, such as stelline or tiny shells according to package directions. Cook pasta for about a minute less than the minimum time and then drain and rinse with cold water. Set pasta aside.
3

Add tomatoes, chickpeas and broth to the sauted vegetables and simmer for 30 minutes.
4

After 30 minutes has passed, add the diced zucchini. Cook for 5 minutes more. Near the end of the cooking time, add the reserved pasta and allow it to heat in the soup for 1-2 minutes.
5

Serve hot. Salt in canned tomatoes and broth is probably adequate. Shake on crushed red pepper flakes in the serving bowls for a spicy kick.