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.
- 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)
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.