Weeknight Minestrone Soup Recipe

EASY FIX & QUICK WEEKNIGHT  SOUP FOR DINNER

This is a super easy quick version of the classic Italian/American “big soup.” the food processor does all the chopping and Slow cooker does all the cooking, which makes it super easy to prepare . The Weeknight Minestrone soup will fill your kitchen with a most comforting aroma, perfect for the end of a hectic/stressful day.

This easy quick and easy to prepare weeknight minestrone soup is incredibly flavorful and rich due to it’s protein and fiber rich beans coupled with nutritious vegetables and pasta filings, hearty as it’s beautiful. The complete meal in a bowl perfect soup for busy weeknight.

SERVES 4 -  6

RECIPE

1 Medium size onion Quartered 

2 Rib celery, chopped coarsely

1 Large carrot, chopped coarsely

3 Tablespoon of Olive oil

6 Cups of low-sodium vegetable broth

1 Can kidney beans (14.5-ounce), rinsed and drained

2 Teaspoons Italian seasoning, store-bought or homemade

1¼ cups marinara sauce, homemade or store-bought

2 Cups of green beans, trimmed and cut into  pieces

1 Large or 2 small zucchini, diced into pieces 

10 Ounces small pasta, such as ditalini or conchigliette shells

2 Cups of baby spinach

5 Fresh basil leaves, torn

Salt and freshly ground black pepper

Freshly grated Parmigiano-Reggiano

PREPARATION PROCESS

1. Chop/Pulse the onion, celery, and carrot in a food processor until they are very finely and evenly chopped.
2. Firstly heat the olive oil in a slow cooker or  large stockpot over medium-high heat until hot. Add the processed vegetables and a small pinch of salt. Cook the vegetables until it begins to cook down and take on a bit of color, for about 5 minutes.
3. Add the broth, kidney beans, marinara, and Italian seasoning. Allow the mixture to boil, then reduce the heat and simmer for 5 minutes.
4. Add the zucchini, green beans, and pasta. Cook until the pasta is al dente(a brief cooking time to be firm for the bite), about 10 minutes, stirring occasionally.
5. Remove the pot from the heat. Stir in the baby spinach and basil to wilt them. Add salt and pepper to taste.
6. Ladle the hot soup into bowls and top with freshly grated parmigiano.

BINGO READY TO EAT.