One of the reasons I love soup so much is because it’s such an easy weeknight meal. And most times….it’s even better the next day! Minestrone is one of those soups, the next day the soup is more flavorful and tasty.
Plus, it’s easy to prepare! I usually make soup on Sundays and then enjoy it for lunch during the week. Minestrone Soup is one of my favorites – it’s uses the delicious vegetables that are at 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
- 1/2 teaspoon black pepper
- 1/2 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. In addition, you’ll see the soup above includes corn – I added it at the very end to keep the crunchy texture. Be creative and use your favorite vegetables, enjoy!