Mama's Minestrone Soup

Get ready for it to smell like your mama’s kitchen with this amazing Mama’s Minestrone Soup! This classic soup recipe is filled with veggies, beans and cute little noodles and is also vegan, dairy free, and can be made gluten free, as well. Make sure to grab a fresh loaf of bread for dipping!

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 444kcal

Author Danielle Brown

Cost $13

Equipment

1 cutting board
1 knife sharp enough to cut vegetables
1 pot large
1 grater optional

Ingredients

2 tablespoon olive oil
½ cup celery diced
½ cup carrots diced
½ yellow onion diced
1 cup green beans sliced
1 15 oz can kidney beans drained and rinsed
1 15 oz can cannellini beans drained and rinsed
5 cups vegetable broth
32 oz crushed tomatoes crushed can
1 cup pastina
1 sprig rosemary remove before eating
1 bay leaf remove before eating
1 tablespoon oregano chopped fresh
2 tablespoon parsley chopped fresh
1 cup kale chopped
1 teaspoon pepper
2 teaspoon salt

Instructions

In a large soup pot, saute celery, carrot, and onion, in olive oil on medium high heat.
Once that cooks for 5 minutes, add the green beans, beans, vegetable broth, crushed tomatoes, pastina, herbs (rosemary bay leaf, salt and pepper), kale, pepper and salt.
Stir and bring to boil!
Once boiling, cover and cook on medium low for 10-15 min! Stirring every few minutes until pasta is cooked!
Serve with crusty good bread! Feel free to garnish with Parmesan and basil. (Don't forget to remove the rosemary sprig and bay leaf)
Enjoy!

Notes

When sauteing the veggies, make sure to use medium-high heat to bring out the flavor of the veggies.

Don’t forget to remove the rosemary sprig and the bayleaf before serving.

Rinse the canned beans before adding them to the soup.

Nutrition