Minestrone
Hearty soups are one of my favorite recipes to cook. They are amazing because not only are they great for dinner, they’re also great leftovers. This minestrone is no different. I used gluten-free noodles and this is a vegetarian dish which is perfect for hosting.
RECIPE CARD
TIME TO COOK: about 45 minutes
INGREDIENTS
½ tbsp olive oil
1 yellow zucchini (cut into 1 inch chunks)
1 green zucchini (cut into 1 inch chunks)
1 yellow pepper (diced)
1 orange pepper (diced)
3 cloves garlic (smashed)
1 tbsp basil
1 tbsp oregano
3 tbsp tomato paste
1 can cannellini beans (drained)
1 can red kidney beans (drained)
2 cans diced tomatoes
32 oz vegetable broth
1 lb pasta
INSTRUCTIONS
In dutch oven, heat the olive oil, zucchini, peppers, garlic, basil and oregano on medium heat for about 10 minutes. Stir regularly.
Once vegetables are slightly cooked, add tomato paste, canelini beans, kidney beans and diced tomatoes. Allow to cook on low for 20 minutes. Stir every 10ish minutes.
Add the vegetable broth. Turrn the mixture onto medium high heat. Once it is boiling, add your desired noodles.
Cook until the noodles are desired texture (approximately 12-15 minutes).
Serve!
TIPS:
If the noodles aren’t fully cooked after 15 minutes, allow the mixture to keep boiling. Check every 2-3 minutes until desired texture.
Add water (or more vegetable broth) if you notice that the broth to noodle / veggie ratio is not what you want it to be.
