Easy Minestrone Soup
by Tavolino
A hearty, vegetarian Italian-style soup packed with colorful vegetables, kidney beans, and chickpeas in a flavorful tomato-based broth. This budget-friendly dish is easy to prepare and perfect for meal prep.
Ingredients
- yellow onion 1
- garlic 2 cloves
- carrots 4
- olive oil 2 Tbsp
- tomato paste 2 Tbsp
- diced tomatoes 1 can (28 oz)
- kidney beans 1 can (15 oz)
- chickpeas 1 can (15 oz)
- Italian seasoning 1 Tbsp
- vegetable broth 4 cups
- zucchini 1
- frozen green beans 1 cup
- lemon juice 1 Tbsp
- chopped parsley 1 Tbsp
Preparation
- 1
Dice 1 yellow onion, mince 2 cloves of garlic, and slice 4 carrots into rounds.
- 2
Heat 2 Tbsp olive oil in a large soup pot over medium heat.
- 3
Add the onion, garlic, and carrots to the pot.
- 4
Sauté the vegetables for 5 minutes until the onion is soft and translucent.
- 5
Stir in 2 Tbsp tomato paste and cook for 2-3 minutes until it coats the bottom of the pot.
- 6
Rinse and drain 1 can (15 oz) kidney beans and 1 can (15 oz) chickpeas.
- 7
Add the beans, chickpeas, 1 can (28 oz) diced tomatoes, 1 Tbsp Italian seasoning, and 4 cups vegetable broth.
- 8
Stir well, cover with a lid, and bring the soup to a simmer.
- 9
Allow the soup to simmer for 20 minutes, stirring occasionally.
- 10
While simmering, slice 1 zucchini into quarter-rounds.
- 11
Add the sliced zucchini and 1 cup frozen green beans to the pot.
- 12
Simmer the soup for an additional 5-10 minutes until the zucchini is tender.
- 13
Stir in 1 Tbsp lemon juice and 1 Tbsp chopped parsley to finish.
- 14
Taste the soup, add salt if needed, and serve hot.