Pantry Minestrone Soup
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. dried thyme
  • ¼ tsp. black pepper
  • Pinch red pepper flakes
  • 28 oz. canned crushed tomatoes
  • 15 oz. canned diced tomatoes
  • 3 cups broth
  • 1 tsp. salt + more to taste
  • 1 cup frozen green beans
  • 1 can kidney beans, rinsed and drained
  • 2 cups vegetables of choice (chopped zucchini, yellow squash, potato, butternut squash, peas, and/or mushrooms are all great options)
  • 1 parmesan rind (optional) + shredded cheese for topping, if desired*
  • 1 cup pasta of choice (a small-sized pasta works best)
Instructions
  1. Heat olive oil in a large pot. Add onion, garlic, carrots, and celery and cook until tender.
  2. Add oregano, basil, thyme, pepper, red pepper flakes, crushed tomatoes, diced tomatoes, broth, salt, pepper, green beans, kidney beans, vegetables, and parmesan rind. Bring to a simmer.
  3. Add pasta and cook until tender. Taste and add additional salt if desired. Remove parmesan rind, if using.
  4. Serve topped with shredded parmesan cheese and with crusty bread on the side.
  5. Enjoy!
Notes
* A parmesan rind is just that! The end of a block of parmesan. I can by the rinds at my local grocery store and keep them in the freezer for when I need them. This item is optional but does give your soup extra flavor.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/pantry-minestrone-soup/