Hearty, cozy, and easy to make. This Minestrone soup is exactly what you need on a cold night. You can easily make it your own and add some spicy sausage or leftover chicken. You can also substitute and add your favorite vegetables, or use up the vegetables in your fridge.
2 tbsp olive oil
1 onion, diced
1 large carrot, peeled and sliced
2 celery sticks, diced
4 cloves garlic, finely minced
Salt and pepper
1 tsp Italian seasoning
1 14.5 ounces can fire-roasted diced tomatoes
1 cup Pacific Foods Organic Creamy Tomato Soup
5 cups vegetable broth, preferably unsalted
a piece of a parmesan rind, optional
1 15 ounces can white beans, cannellini, or northern
1 cup pasta, shells or elbow
1 zucchini, halved and cut into half-moon slices
½ tsp crushed red pepper flakes
Fresh basil to garnish
Grated parmesan cheese to garnish
To begin, heat a large Dutch oven over medium-high heat and add the olive oil. Add the onion, carrot, and celery to the pot and sauté for about 5 minutes. Stir in the garlic, a couple of pinches of salt and pepper, and the Italian seasoning.
Continue to sauté the vegetables until the carrots are fork-tender, about 3 minutes.
Add the diced tomatoes, tomato soup, broth, and parmesan rind to the pot and bring the mixture to a boil. Lower the heat to medium and simmer for 10 minutes. Now, add the beans and pasta to the pot, stir and continue to simmer for 5 minutes. Make sure to remember where your parmesan rind is. Every time you stir, make sure you find the rind and remember where it is.
Stir in the zucchini slices and crushed red pepper flakes and continue to simmer for another 5-7 minutes or until the pasta and vegetables are tender. Remove the parmesan rind and discard. Taste the soup and season with salt and pepper to taste.
Ladle the soup into bowls and garnish with grated parmesan and fresh basil.
Keywords: minestrone soup, comforting soups