• Alison Elliott

Vegetable Ministrone Soup


Prep Time: 10 Minutes

Cook Time: 35 Minutes

Total Time: 45 Minutes


Ingredients:

3 tbsp. Olive oil

4 Carrots (chopped)

1 Onion (chopped)

1 tsp. Salt

1/4 tsp. Garlic powder

1/4 tsp. Red pepper flakes

1/2 tsp. Pepper

3 Red potatoes (chopped into cubes)

1 Yellow bell pepper (chopped)

6 Garlic cloves (minced)

½ c. Cherry tomatoes (chopped)

8 c. Vegetable stock

2 Zucchini (diced)

1 can Cannellini beans (rinsed & drained)

3 c. Baby kale

2 c. Elbow pasta

Optional toppings: Parmesan, lemon juice, additional olive oil



Method:

Heat olive oil in a big pot on the stove. Add carrots, onion, potatoes, bell pepper, and garlic. Sauté for 5 minutes.


Stir in the cherry tomatoes and zucchini and sauté for 3 minutes. Next, stir in the salt, garlic powder, red pepper flakes, black pepper, cannellini beans, and vegetable stock.


Bring the soup to a boil. Then, turn down the heat, cover the pot, and let the soup simmer for 28 minutes. Add the elbow pasta and cook for 7 additional minutes. Finally, stir in the baby kale. Enjoy warm. Store in the fridge for up to one week or in the freezer for multiple months.


Serving Size: 6