Minestrone Soup
A comforting, hearty dish blending various vegetables, beans, and pasta into a delightful medley bursting with flavors, perfect for chilly days.
Ingredients
Base Ingredients
- 2 cups vegetable broth
- 1 jar pasta sauce (24 oz)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can diced tomatoes (15 oz)
- 2 cups chopped vegetables (like carrots, celery, zucchini)
- 1 cup small pasta (like elbow or ditalini)
Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
Preparation
- Gather all your ingredients and select a large pot or a crock pot. Clean your workspace.
- Pour in the vegetable broth to infuse the soup with flavors.
- Add the pasta sauce for savory depth and vibrant color.
- Mix in the kidney beans and diced tomatoes for protein and sweetness.
- Add the chopped vegetables of your choice to enhance creativity.
- Stir in the small pasta to enhance the heartiness of the soup.
- Season the soup with oregano, basil, salt, and pepper.
Cooking
- If using a crock pot, cover and cook on low for 6-8 hours or on high for 3-4 hours.
- For stovetop, simmer the soup for about 30 minutes until the vegetables are tender.
Serving
- Serve hot, garnished with fresh herbs or a sprinkle of grated cheese if desired.
- Pair with crusty bread or a fresh salad for a complete meal.
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Notes
Use seasonal vegetables for best flavor. Adjust seasonings to personal taste, and don’t overcook the pasta. Let soup sit before serving for deeper flavors.