Minestrone Soup
A comforting Italian soup filled with vegetables, beans, and pasta, perfect for a hearty meal.
Ingredients
Base Ingredients
- 2 cups vegetable broth
- 1 jar (24 oz) pasta sauce
Canned Ingredients
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
Vegetables
- 2 cups chopped vegetables (such as carrots, celery, and zucchini) Feel free to use seasonal veggies.
Pasta and Seasoning
- 1 cup small pasta (like elbow or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients and a crock pot or pot.
- Pour the vegetable broth into your pot.
- Add the jar of pasta sauce into the broth.
- Stir in the canned kidney beans and diced tomatoes.
- Add the chopped vegetables.
- Add the small pasta and sprinkle in the dried oregano and basil.
- Season with salt and pepper to taste.
Cooking
- If using a crock pot, cover and cook on low for 6-8 hours or high for 3-4 hours.
- If using the stovetop, bring the mixture to a gentle simmer and cook for about 30 minutes, stirring occasionally.
Serving
- Serve hot and optionally garnish with fresh herbs, crusty bread, or grated Parmesan cheese.
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Notes
This soup can be easily customized with different vegetables and seasonings. For a spicier version, consider adding red pepper flakes.