Hearty Minestrone Soup
Every Fall, I make this soup on repeat. It's cozy, protein-packed and perfect for the cooler weather. For a vegetarian version: omit the beef, add another can of beans and use veggie broth.
Ingredients
- 1 Tbsp oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 3 carrots, diced
- 1/2 lb lean ground beef
- 1 can (796 mL or 28 oz) diced tomatoes
- 1 bay leaf
- 1/2 Tbsp dried thyme
- 1 can (540 mL or 19 oz) red kidney beans
- 8 cups sodium-reduced broth (I use 4 cups beef broth plus 4 cups chicken broth)
- 2-3 cups cooked small pasta (such as fusilli or shells)
Instructions
- Heat oil in a stock pot over medium heat. Add onions, garlic, celery and carrots. Sauté until soft.
- Add ground beef and cook until meat is almost all browned.
- Stir in canned tomatoes, bay leaf and thyme.
- Rinse and drain beans. Add to pot.
- Add broth and stir. Cover and bring soup to a boil. Simmer on low heat for about 15 minutes. Stir in the cooked pasta in the last 10 minutes.
- Serve with a sprinkle of grated cheese if desired.
