Minestrone Soup
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 stalks celery, sliced
- 4 carrots, peeled & sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 (15 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 (15 oz) can kidney beans, drained and rinsed
- pinch red pepper flakes
- 1 tsp Italian seasoning
- 1 tsp Trader Joe’s green goddess seasoning (or 1 more tsp Italian seasoning)
- 2 bay leaves
- to taste salt and pepper
- 1 cup macaroni
- 2 tbsp fresh parsley, chopped
- to taste Parmesan cheese
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth, crushed tomatoes, and tomato paste. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add kidney beans, macaroni, bay leaves, salt, and pepper. Continue to simmer for another 10-15 minutes, or until macaroni is tender.
- Remove bay leaves before serving. Garnish with fresh parsley and Parmesan cheese.
