Minestrone Soup

5 from 1 vote
Recipe Serves 6
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine The Plate Model, Vegetarian, Wholefoods

Ingredients
  

  • 2 tbsp oil, olive extra virgin
  • 1 onion, brown medium, diced
  • 3 carrot diced
  • 3 stalks celery diced
  • 1 zucchini diced
  • 4 clove garlic minced
  • 1 tbsp italian herbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme, dried
  • 5 cup broth, vegetable
  • 2 cup water
  • 2 tbsp vinegar, red wine
  • 400 g beans, kidney, canned drained and rinsed
  • 400 g beans, butter, canned drained and rinsed
  • 400 g tomato, diced, canned
  • 4 tbsp tomato puree
  • 1½ cup pasta, high fibre GF optional
  • 3 cup spinach, baby chopped
  • cheese, parmesan for serving - omit for vegan version

Instructions
 

  • Heat the olive oil over a medium heat in a large pot. Add the onion, carrots, celery, zucchini, garlic, Italian herbs, salt, pepper, and thyme. Stir and cook for 6-7 minutes, or until the vegetables soften up and let out some juices.  
  • Add broth, water, red wine vinegar, all the beans, diced tomatoes, and tomato paste. Bring to a boil, then add the uncooked pasta.  
  • Cover the pot and simmer for 35 minutes.  
  • Stir in the chopped spinach and simmer for a further 5 minutes. 
  • Serve soup with a sprinkle of parmesan cheese.  
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