The Best Minestrone Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1 tablespoon olive oil

1 white or yellow onion, diced

2 stalks celery, diced

2 large carrots, sliced

1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)

1 (28 ounce) can fire roasted crushed tomatoes

1 (15 ounce) can kidney beans, rinsed and drained

6 cups vegetable broth

1 teaspoon italian seasoning

½ teaspoon red pepper flakes

¾ teaspoon salt, plus more to taste

Freshly ground black pepper

8 ounces green beans, trimmed and cut into 1 inch pieces

4 cups spinach

4 ounces elbow noodles, small shells or fusilli, gluten free if desired

For serving:

Freshly grated parmesan

Garlic bread or crostinis

Directions

Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots and potatoes. Saute for 3-5 minutes or until onions soften.

Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.

Next stir in the green beans, spinach and pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente and green beans are tender. Pour into a bowl and serve with parmesan cheese on top. I also like to serve mine with garlic bread, crostinis or crackers. Personally I think soup makes amazing leftovers and is even more delicious the next day.

Nutrition

• Serving Size: 1 serving (based on 6)
• Calories: 260 kcal
• Total Fat: 3.5 g
• Saturated Fat: 0.4 g
• Total Carbohydrate: 50.6 g
• Dietary Fiber: 12.8 g
• Total Sugars: 12.5 g
• Protein: 11 g