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Seven-Veggie Minestrone Soup

Seven-Veggie Minestrone Soup

The second it becomes December, it’s soup season. I wasn’t always into soup, but as I grow older (or wiser?) I find myself gravitating toward making soup more often. Soup is a cozy, warming, and hearty meal that can yield many servings for leftovers, lunch, and usually freezes well. I have several soups that I plan to experiment with, and I do have some on my blog (that I’d like to revamp and reshoot soon…) but this one is so incredibly easy and just takes ONE tool: a dutch oven.

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It’s no secret that consuming several servings of vegetables is vital to our health. I find that one of the easiest ways to do this is to batch roast a few different vegetables for the week (which I actually do on Sundays), throw veggies into a crockpot with chicken or beef for a slow cooker meal, or chop a few veggies (including beans) and throw into a soup. Alas, this minestrone. This minestrone does not require anything other than tossing seven different vegetables into a dutch oven with vegetable broth, tomato sauce, and par-boiled ditalini pasta simmered for several hours. Boom. Dinner (and leftovers) is served.

Seven-Veggie Minestrone Soup

Cozy, hearty, and tasty minestrone soup filled with healthy veggies to keep you warm all through December!

Course Dinner
Cuisine American, comfort food, Soup
Keyword easy meals, healthy, Hearty, leftovers, minestrone, Soup, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Author nomastehungry

Ingredients

  • 3 medium carrots
  • 2 celery stalks
  • 1/2 can garbanzo beans (chickpeas)
  • 1 medium onion
  • 1 can navy beans
  • 1 cup fresh baby spinach
  • 1 can crushed tomatoes
  • 1 can tomato sauce
  • 32 oz vegetable stock
  • 1 cup ditalini pasta
  • dried basil
  • salt
  • pepper

Instructions

  1. Chop all vegetables (carrot, celery, onion) and set aside. Rinse the garbanzo and navy beans and set aside

  2. Pour the vegetable stock and tomato sauce into a dutch oven (or large pot). Bring heat to a medium heat for five minutes.

  3. Add in all the other vegetables: carrot, celery, onion, spinach, both beans, and crushed tomatoes and stir. Cover and bring to a gentle boil (Medium-high heat) for 3-4 minutes. Spinach should begin to wilt. Add salt, pepper, and dried basil. Stir to combine.

  4. Bring the heat to low and simmer for 2 hours. Meanwhile, bring another pot of water to a boil and cook pasta. Remember to cook the pasta at least 3-4 less than the desired box time.

  5. Drain pasta and add to soup. Continue to cook pasta on a simmer/low heat for 5-10 minutes.

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