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Easy Minestrone Soup
Easy Minestrone Soup
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Whip up a delicious minestrone soup with leftover marinara sauce, loaded with beans and veggies for a hearty meal.
Ingredients:
  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced celery
  • 1 cup sliced carrots
  • 0.66666668653488 cup diced onion
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1.75 cups jarred marinara sauce
  • 0.25 cup tomato paste
  • 1 teaspoon Italian seasoning
  • 2 cups small shell pasta
  • 2 cups quartered and sliced zucchini
  • 1 (14.5 ounce) can great northern beans, rinsed and drained
  • 1 cup stemmed and thinly sliced kale
  • salt and ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese, or to taste
Instructions:
  • In a large pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add celery, carrots, and onion. Sauté until onion turns translucent, around 4 minutes. Stir in garlic until fragrant, about 30 seconds.
  • Combine vegetable broth, marinara sauce, tomato paste, and Italian seasoning in a pot. Stir well and bring to a boil. Reduce heat to medium-low and simmer uncovered for about 10 minutes until the carrots are soft.
  • Combine pasta and zucchini in a pot and cook until pasta is tender, approximately 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and let soup cool slightly. Serve in individual bowls and top with Parmesan cheese for a flavorful finish.

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