Tis the season for homemade soup! Whenever I come down with a cold in the winter, all I want is a big bowl of homemade minestrone soup. This minestrone is packed with hearty vegetables, kidney beans, and a few scoops of shell pasta.
I try to avoid any type of store-bought soup or canned soup because they tend to be very high in sodium. I use low-sodium vegetable broth for this recipe, and I even add a little bit of water so it isn’t too salty. Those on a gluten-free diet are welcome to use brown rice shell pasta in place of regular pasta.
|Homemade Minestrone Soup|| |
- 3 cups low-sodium vegetable broth
- ½ cup tomato sauce
- ½ cup water
- ½ cup shell pasta
- ¼ cup white onion, diced
- ½ cup carrots, sliced
- ½ cup celery, sliced
- ½ cup zucchini, chopped
- ½ cup canned diced tomato (or 1 whole tomato, diced, seeds removed)
- ½ cup kidney beans, rinsed
- ½ cup spinach leaves (about 1 handful)
- Sea salt, pepper and basil, to taste
- 1-2 tsp olive oil, for grilling
- Add ½ cup shell pasta to a pot filled with 3 cups water. Bring to a boil and cook until pasta is soft. Strain and set aside.
- Melt olive oil in a large pot over medium heat. Add the onion, carrots, celery and zucchini. Cook for about 5 minutes until tender, stirring occasionally.
- Add the tomato sauce, vegetable broth, water, diced tomatoes, beans, spinach, pasta shells, and a dash of basil, sea salt and pepper. Stir together and bring to a low boil, then simmer for 5 minutes.
- Taste and add more salt or other spices if desired.