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Karyn Sunohara, RD and Chef

Minestrone Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tsp canola or vegetable oil
  • ½ onion diced
  • 1 garlic clove minced
  • 2 celery stalks diced
  • 1 cup frozen carrot and green beans
  • 1.5 L Vegetable/beef stock
  • 1 tbsp tomato paste
  • 1-15 oz can kidney beans
  • 1 tbsp Italian seasoning
  • 1 can diced tomatoes
  • 1 cup high fibre small pasta shells
  • Salt and pepper to taste
  • Garnish with freshly grated parmesan

Method
 

  1. Cook pasta according to package until al dente.
  2. Place oil, onion, garlic, celery and spices in stockpot until onions are clear in colour.
  3. Add canned tomatoes, and stock and simmer for 15-20 minutes.
  4. Remove lid and add frozen green beans, carrots, canned beans, cooked pasta shells and continue to simmer for 5 minutes.
  5. Garnish with parmesan.
  6. Serve warm and enjoy!

Notes

This can be stored in the fridge for up to 5 days.
Dairy free options - vio life parmesan cheese
Vegetarian options: use vegetable stock in place of beef stock