30 Minute Minestrone Soup
Last Updated on March 12, 2023 by Jacqueline Rafidi
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 carrots, peeled and diced
3 celery stalks, diced
2 zucchini, diced
Oregano
Italian seasoning
Poultry seasoning
Paprika
1 vegetable bouillon cube
1 tablespoon tomato paste
1 – 8 oz can tomato sauce
2 -14.5 oz cans (or 1-28 oz can) whole peeled tomatoes with juices
1 – 15.5 oz can red kidney beans, rinsed and drained
1 – 15.5 oz can cannellini beans, rinsed and drained
3 fresh basil leaves
Salt and pepper to taste
¾ cup ditalini pasta
Directions:
- Add the olive oil to a soup pot on medium heat. Add the onions and cook until translucent. Once translucent, add the carrots, celery and garlic. Continue to cook until slightly softened, then add zucchini and all the spices.
- Add in the tomato paste with the vegetables and the spices for about 30 seconds or until fragrant, then stir in the tomato sauce and whole tomatoes. Fill both empty cans with water, swirling around to collect all the sauce left in the can and add that water into the pot – no wasted flavor! Break apart the whole tomatoes into bite size pieces with your cooking spoon or kitchen scissors, then add in both beans. Bring the soup to a light boil and then let simmer for 10 minutes. Add in the fresh basil by ripping it into pieces with your hands and adding it to the soup. ** (Freezer directions begin here) **
- Add in the pasta, let cook until al dente and enjoy!
**Freezer Directions**
Once the soup is fully cooked, divide it into 3 freezer safe containers, leaving about ½ – 1 inch at the top. Let the soup fully cool before adding the lid on and freezing.
To reheat, remove the container from the freezer and let thaw in the fridge, on the counter or using the defrost setting on your microwave (justttt a bit). Add the thawed soup to a medium pot and let it come to a boil. Add in ¼ cup of ditalini pasta to the soup, let cook until al dente and enjoy!
Link for freezer containers that I use:
https://amzn.to/2NSnKIe
(The above link is an affiliate link. If you choose to use my link to make a purchase, I will receive a small portion of that to contribute to this channel.)
30 Minute Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots peeled and diced
- 3 celery stalks diced
- 2 zucchini diced
- Oregano
- Italian seasoning
- Poultry seasoning
- Paprika
- 1 vegetable bouillon cube
- 1 tablespoon tomato paste
- 1 – 8 oz can tomato sauce
- 2 -14.5 oz cans or 1-28 oz can whole peeled tomatoes with juices
- 1 – 15.5 oz can red kidney beans rinsed and drained
- 1 – 15.5 oz can cannellini beans rinsed and drained
- 3 fresh basil leaves
- Salt and pepper to taste
- ¾ cup ditalini pasta
Instructions
- Add the olive oil to a soup pot on medium heat. Add the onions and cook until translucent. Once translucent, add the carrots, celery and garlic. Continue to cook until slightly softened, then add zucchini and all the spices.
- Add in the tomato paste with the vegetables and the spices for about 30 seconds or until fragrant, then stir in the tomato sauce and whole tomatoes. Fill both empty cans with water, swirling around to collect all the sauce left in the can and add that water into the pot – no wasted flavor! Break apart the whole tomatoes into bite size pieces with your cooking spoon or kitchen scissors, then add in both beans. Bring the soup to a light boil and then let simmer for 10 minutes. Add in the fresh basil by ripping it into pieces with your hands and adding it to the soup. ** (Freezer directions begin here) **
- Add in the pasta, let cook until al dente and enjoy!
**Freezer Directions**
- Once the soup is fully cooked, divide it into 3 freezer safe containers, leaving about ½ – 1 inch at the top. Let the soup fully cool before adding the lid on and freezing.
- To reheat, remove the container from the freezer and let thaw in the fridge, on the counter or using the defrost setting on your microwave (justttt a bit). Add the thawed soup to a medium pot and let it come to a boil. Add in ¼ cup of ditalini pasta to the soup, let cook until al dente and enjoy!
Notes
https://amzn.to/2NSnKIe (The above link is an affiliate link. If you choose to use my link to make a purchase, I will receive a small portion of that to contribute to this channel.)
