Garden Minestrone Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion
  • 4 garlic cloves
  • 2 stalks celery
  • 3 carrots
  • 1½ cups green beans (fresh or frozen), cut into ½ inch pieces
  • 2 zucchini
  • ½ teaspoon dried oregano
  • ½ teaspoon herbs de provence
  • 1 teaspoon salt
  • black pepper
  • 1 (28 ounce) can crushed tomatoes (I like the Muir Glen brand; try fire-roasted tomatoes if you can find them)
  • 1 (14 ounce) can diced tomatoes
  • 4 cups broth, vegetable (or chicken broth if you're not worried about the soup being completely vegetarian)
  • 1 can beans, kidney or cannellini beans, drained and rinsed
  • 2 cups swiss chard or kale, from one small bunch
  • 1 cup frozen peas
  • 1 cup ditalini pasta (or other small pasta shape)
  • 1 parmesan cheese rind (or ¼ cup grated parmesan if you don't have a rind), plus more grated parmesan for serving
Instructions
  1. Prepare your vegetables. Dice the onion and mince the garlic cloves. Wash and dice your celery and carrots, and slice the zucchini into half moons. Wash and chop the kale or swiss chard and set aside.
  2. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the diced celery, carrot, green beans and zucchini, herbs, salt and pepper. Stir and cook together for a few minutes.
  3. Add the crushed tomatoes, diced tomatoes, broth, and beans. Let simmer for 20 minutes or until the vegetables are tender.
  4. Add the chard/kale, peas, pasta and parmesan cheese rind (or grated cheese, if using). Let simmer for 10 more minutes or until the pasta is cooked.
  5. Ladle into bowls and serve hot with a sprinkle of parmesan cheese.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/garden-minestrone-soup/