Minestrone Soup

It’s that time of year for cozy cups of tea and hearty bowls of soup. You can’t go wrong with Minestrone Soup!

Minestrone Soup

  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2 carrots, chopped into quarters
  • 1 zucchini, chopped into quarters
  • 1 yellow squash, chopped into quarters
  • 4 celery stalks, diced
  • 4 tomatoes, diced*
  • 1 bag frozen corn
  • 1 bag frozen peas
  • 1 can fire roasted tomatoes
  • 1 can tomato paste
  • 1 can white beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 2 cups macaroni-style pasta of choice (I used green lentil pasta)
  • 32 oz. veggie broth
  • 3 tbsp Italian herb blend (thyme, rosemary, marjoram, oregano, fennel, basil, savory, sage) **
  • 1 tbsp smoked paprika
  • Salt and pepper to taste

* you can use fresh tomatoes or 2 cans of tomatoes. It’s really your own preference. Without any canned tomatoes, you can use 8 tomatoes chopped as a substitute. If using only cans, my preference is to use 2 cans of fire roasted tomatoes.
** you can use a variation of this Italian Herb Blend- you can add a small amount of those ingredients, or buy a blend that has similar ingredients. If it’s easier to just use a blend, do it! I always taste my broth and adjust spices as needed.

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