Hearty Minestrone Soup

Ingredients

• 2 tbsp olive oil
• 1 onion (diced)
• 0.5 cup celery (chopped)
• 1 carrot (large, peeled and chopped)
• 1 zucchini (quartered and sliced; listed as squash in the source)
• 3 cloves garlic (minced)
• salt (to taste)
• black pepper (to taste)
• 0.5 tbsp Italian seasoning
• 4 cups vegetable broth
• 1 tomato (large and diced, or use 3 small tomatoes)
• 1 can pinto beans (drained and rinsed; can size not specified)
• 1 can red kidney beans (drained and rinsed; can size not specified)
• 0.5 cup small elbow pasta
• 2 cups Swiss chard
• 2 tbsp parsley (chopped)
• basil leaves (a handful)
• 2 bay leaves

Steps

1. 1

   Heat the olive oil in a large pot over medium-high heat.

2. 2

   Add the diced onion, chopped celery, chopped carrot, and sliced zucchini to the pot.

3. 3

   Cook the vegetables for about 3–5 minutes.

4. 4

   Add the minced garlic and cook for 30 seconds.

5. 5

   Season the vegetables with salt, black pepper, and Italian seasoning.

6. 6

   Add the drained, rinsed pinto beans and red kidney beans to the pot.

7. 7

   Add the vegetable broth, diced tomato, and Swiss chard.

8. 8

   Add the bay leaves, elbow pasta, basil leaves, and chopped parsley.

9. 9

   Bring the soup to a boil.

10. 10

    Reduce the heat and simmer for 10–15 minutes, or until the pasta and vegetables are tender.

11. 11

    Serve and enjoy.

Notes

The source does not specify the can size for the beans. Nutrition and gram estimates assume approximately 240 g drained beans per can. The source also does not specify a serving size or exact amount of basil beyond a handful.

Nutrition per serving

• soup
• main
• vegetarian
• vegan
• dairy-free
• Italian-inspired
• one-pot
• healthy