Minestrone Soup is a pure bowl of comfort. Loaded with all sorts of fresh vegetables, you can’t go wrong with this soup! Zucchini and green beans are simmered together along with carrots, onion and celery in an herby, tomato broth. The addition of cannellini beans helps add some heartiness and depth. Each spoonful is loaded with goodies! Not only is this soup delicious, but it has so many good things for you in it!
- 1 medium onion, chopped
- 1 1/2 cups baby carrots, sliced into 1/4 inch rounds
- 2 celery stalks, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped garlic
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 29 oz tomato sauce
- 32 oz chicken stock (or vegetable stock)
- (2) 15.5 oz cans cannellini beans, drained
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 zucchini, chopped (roughly 2 cups)
- 1 cup chopped green beans, into about 1/4 or 1/2 inch pieces
- 2 tablespoons butter
- Heat the olive oil over medium heat in a large stock/soup pot or Dutch oven. Add in the onion, carrot, celery and garlic and lightly sauté for a few minutes. Stir in the dried basil, thyme and oregano.
- Pour in the tomato sauce, chicken stock, cannellini beans, sugar, salt and pepper and stir to combine. Bring to a low simmer. Add in the zucchini, green beans and butter and reduce the heat to low.
- Allow to simmer on low for about 20-25 minutes, or until the vegetables are cooked through and the soup has reduced slightly, stirring occasionally. Enjoy!
- This soup is easily customizable to whatever veggies you have on hand! Even if you don’t have fresh veggies, you can use canned, drained vegetables.
- Even though adding sugar may sound strange, don’t skip it! It helps cut the acidity from the tomato sauce to have a smooth, rounded broth.
- Vegetable stock can be used in place of the chicken stock if desired.