Minestrone Soup

Serves: 4-6
Prep Time: 10 min.
Cook Time: 40 min.

Ingredients (Serves 4-6)

• 2 tablespoons extra-virgin olive oil

• 1 large onion, diced

• 1 large red pepper, diced

• 4 cloves garlic, minced

• 2 stalks celery, diced

• 1 large carrot, diced

• 1 zucchini, large, diced

• 1 teaspoon dried Italian seasoning

• red pepper flakes, optional

• Kosher salt and freshly ground pepper

• Kosher salt and freshly ground pepper

• 28-ounce fire roasted diced tomatoes, can

• 14-ounce can, crushed tomatoes

• 6 cups chicken stock

• 15-ounce cannellini beans, drained and rinsed

• 1 cup elbow pasta

• 2 tablespoons chopped fresh basil

Cooking Instructions

Heat the olive oil in a large pot over medium-high heat. Add the onion and pepper and cook until the onions are translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the zucchini, dried Italian seasoning, red pepper flakes, salt and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken stock to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the cannellini beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with and chopped basil.