Easy Minestrone Soup Recipe
Here it is Saturday already, can you believe it? We’ve had so much rain lately – which is good. But a cold rainy day definitely calls for a bowl of soup. Don’t you agree?
One of my favorite phrases is Soup is Good Food! Soup is a staple in our home. Most times soup is a quick easy meal. It can be fancy, it can be quick but most of all… it is delicious!
Another reason I like soup is because I use up all the leftovers in the refrigerator. A carrot, some celery, a zucchini or two, spinach, onion – you get the idea right? That and a can of tomatoes and we have the makings for a simple easy meal!
Minestrone Soup doesn’t take any time at all. If you make a double batch you will have plenty to freeze on those nights when you just don’t want to cook also. Another bonus is your entire house will smell amazing!
And on day two? It will taste even better!
Adding in some kidney beans (take a shortcut and use canned beans), pasta or rice will make your soup heartier and more filling. This recipe for Minestrone only has about 200 calories per generous two cup serving!
There’s something about a warm bowl of soup that is a perfect meal when it’s rainy or chilly outside.
This soup is vegan but shhhh! Don’t tell I promise you no one will miss the meat!
The directions are simple –
- In a large stock pot over medium heat add oil and sauté the zucchini, onions, peppers and garlic until they just begin to soften, about 5-7 minutes.
- Add the kidney beans, garlic, kale and spices – Italian seasoning, salt, pepper and red pepper flakes and continue sautéing for about 2 more minutes.
- Next add the vegetable stock, tomatoes, tomato sauce and 2 cups of water. Bring to a boil, reduce to a simmer and loosely cover. Simmer on the stove for about an hour stirring occasionally. You may need to add more water to soup – just keep an eye on it. After an hour, check and adjust seasoning – you may need a bit more salt & pepper.
- If you enjoy pasta in your Minestrone Soup cook it separately and add it to the soup before serving. If you cook them together, it will absorb all the sauce. In addition, you’ll see the soup above includes corn – I added it at the very end to keep the crunchy texture. Be creative and use your favorite vegetables, enjoy!