Summer Vegetable Minestrone Soup
Try our Summer Vegetable Minestrone Soup, an easy and delicious way to enjoy fresh summer produce. Ready in just over an hour. Make it today!
Ingredients
- 1 tablespoon olive oil
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1 medium onion diced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 russet potato peeled and cubed
- 3 cloves garlic minced
- 1 can 28 oz diced tomatoes
- 8 cups vegetable broth
- 2 zucchinis diced
- 1 can 15 oz cannellini beans, rinsed and drained
- 3 cups fresh spinach
- 2 cups elbow macaroni
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped carrots, celery, diced onion, salt, pepper, and cubed potato. Sauté for about 3 minutes.
- Stir in the minced garlic and cook for an additional minute. Add the canned diced tomatoes, vegetable broth, and diced zucchinis.
- Bring the mixture to a boil. Reduce the heat, cover the pot with a lid, and let it simmer for 45 minutes.
- Add the rinsed and drained cannellini beans, fresh spinach, and elbow macaroni. Cover and simmer for another 10 minutes.
- Let the soup cool slightly before serving.