Easy and Healthy Minestrone Soup Recipe
Minestrone Soup is one of those easy soups that you can put together in a snap. You can follow the recipe….you can also “wing it” a bit and add pretty much whatever vegetables in the crisper drawer.
That’s my kinda soup!
There’s a couple things I always include…zucchini, onions, carrots and celery. Those ingredients are kinda the basics of a good minestrone soup – don’t you agree?
It’s full of delicious vegetables and it is a very filling meal. At only 200 calories per bowl, that sounds pretty perfect to me!
I love this recipe because it’s an easy healthy minestrone soup. As it simmers on the stove it fills your entire home with the most enticing aroma! It takes minimal effort and on day two? It only tastes better!
Most any vegetable is a good choice for this soup! In addition to the ingredients below, I’ve used Brussel Sprouts, rutabagas, corn, turnips, potatoes, green beans – really it’s that versatile. Souper healthy ingredients – souper delicious meal!
A have a couple more favorite all vegetable soups – Easy Potato Soup is one of our favorites, closely followed by Roasted Tomato Vegetable Soup – have you tried either of these yet? What can I say…. Soup is good food! 😀
Minestrone Soup - uses delicious vegetables from the farmer’s market now. At less than 200 calories for a generous two cup serving it’s filling enough for a complete meal!
- 2 small zucchini chopped
- 1/2 red onion chopped
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 4 cups kale chopped (spinach is a great substitute)
- 2 cloves garlic minced
- 1 can kidney beans drained and rinsed
- 1 14.5 oz can fire roasted tomatoes
- 1 6 oz can tomato sauce
- 4 cups vegetable stock
- 2-4 cups water
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- In a large stock pot over medium heat add oil and sauté the zucchini, onions, peppers and garlic until they just begin to soften, about 5-7 minutes.
- Add the kidney beans, garlic, kale and spices - Italian seasoning, salt, pepper and red pepper flakes and continue sautéing for again for about 2 more minutes.
- Next add the vegetable stock, tomatoes, tomato sauce and 2 cups of water. Bring to a boil, reduce to a simmer and loosely cover. Simmer on the stove for about an hour stirring occasionally. You may need to add more water to soup - just keep an eye on it. After an hour, check and adjust seasoning - you may need a bit more salt & pepper.
If you enjoy pasta in your Minestrone Soup cook it separately and add it to the soup before serving. If you cook them together, it will absorb all the sauce. Be creative and use your favorite vegetables, enjoy!