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If you’re making this soup to serve later or freezing it, cook the pasta separately and add to the soup as you reheat it. Otherwise the pasta tends to “drink up” all the broth.
Rustic minestrone soup
- Preparation time:
- Cooking time:
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This chunky Italian soup is perfect for cooler weather and takes little effort to make. In fact, you probably have most of the ingredients on hand.
1 large onion, chopped
2 garlic cloves, minced
4 celery sticks, cut into ½”-thick slices
2 large carrots, peeled, halved lengthwise and cut crosswise into ½”-thick slices
1 (32-oz.) container vegetable broth
1 (14.5oz.) undrained can diced tomatoes
1 (8-oz.) can tomato sauce
1 (15-oz.) drained can pinto or cannellini beans, rinsed
½ cup dry small pasta, such as small shells, bow-ties or ditalini
1 Tbsp. chopped flat-leaf parsley
*Up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays.
- Spray a Dutch oven or large soup pot with cooking spray and place over a medium heat. Add the onion, garlic and a pinch of salt, then cook, stirring often, for 5 minutes, or until just starting to become tender.
- Add the celery and carrots, cover and cook, stirring often, about 5 minutes, until the vegetables are crisp-tender. Add one or two tablespoons of the broth if the pan gets dry.
- Stir in the broth, the diced tomatoes and their juices and the tomato sauce and bring to a boil. Reduce the heat, cover and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended.
- Stir in the beans and pasta. Cover and cook for a further 6–8 minutes, or until the pasta is al dente. Season with salt and pepper to taste, stir in the parsley and serve.