Hearty Minestrone Soup
This hearty minestrone soup is packed with veggies and flavor. You'll find yourself coming back to this one again and again!
Servings: 6
Calories: 258kcal
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion, diced
- 1 cup sliced carrots (about 2 large carrots)
- 2 small zucchini, cubed
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- 8 cups low-sodium vegetable broth
- 1, 28-ounce can fire roasted crushed tomatoes
- 2 cups Banza pasta, uncooked
- 1, 15.5-ounce can White Great Northern Beans, drained
- 2 teaspoon lemon juice
- Optional items you may have in your fridge and pantry that need to be used: potato, green beans, bell pepper, butternut squash, or sweet potato. You can also add chicken, ground turkey, or tofu for added protein.
Instructions
- Begin by prepping your vegetables. Dice your yellow onion, slice the carrots, and chop up any additional vegetables you may be using.
- Cut your zucchini into small cubes and set aside.
- Add your olive oil to a large pot over medium-high heat. Add the prepared onions and carrots to the pot. Add all of the seasonings. Let the mixture cook for about 5 minutes or until the vegetables begin to soften.
- Add the vegetable broth and crushed tomatoes to the vegetable mixture and mix well. Let the mixture come to a boil and cook for 10 minutes.
- Add your zucchini, pasta, and white great northern beans to the soup and allow the mixture to cook for 6-7 more minutes or until the pasta is tender.
- Add the two teaspoons of lemon juice and stir well.
- Allow the soup to cool slightly before serving. Enjoy the soup on its own or with crusty sourdough bread (my favorite option!)
Nutrition
Serving: 20.3ounces | Calories: 258kcal | Carbohydrates: 47g | Protein: 15g | Fat: 3g | Monounsaturated Fat: 1g | Sodium: 958mg | Potassium: 941mg | Fiber: 12g | Sugar: 15g
