Minestrone Soup
You're going to love this minestrone soup during the winter months. Serve this for dinner or lunch for a filling soup that's so easy to make and tastes amazing.
Servings: 8
Ingredients
- 1 tbsp Olive Oil
- 1 Onion diced
- 1 Celery Stalk diced
- 2 Large Carrots diced
- 1 28oz can Fire-Roasted Tomatoes
- 1 15oz can Great Northern White Beans
- 5-6 cups Vegetable Broth
- 1 tsp dried Italian Seasoning
- 1/2 tsp Red Pepper Flakes
- 1 tsp Salt
- 1 tsp Pepper
- 1 Medium Butternut Squash diced
- 1 Medium Zucchini diced
- 4 oz Ditalini Pasta
- Fresh Parmesan Cheese
Instructions
- Add olive oil to your dutch oven or a large pot. Add the onion, celery and carrots on medium heat. Saute for around 4 minutes until the veggies have softened.
- Add the diced butternut squash and zucchini. Saute for another 4 minutes.
- Add the fire-roasted tomatos, great northern white beans, vegetable broth, italian seasoning, red pepper flakes, salt and pepper. Cover and cook on medium for 15 minutes.
- Add the pasta and cook uncovered for 7-8 minutes until the pasta is al dente. Pour into serving bowls and serve with freshly grated parmesan cheese.