My mom's version of minestrone soup, made with things you already have in your pantry or freezer. This is a hearty soup that can easily stand in as dinner, and has a vegetarian/vegan option.
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1 small onion, diced
- 1 15 oz can diced tomatoes or whole peeled tomatoes that you dice
- 1 15 oz can chickpeas drained and rinsed
- 1 15 oz can red kidney beans drained and rinsed
- 2 15 oz cans low-sodium chicken broth (can substitute vegetable broth or water)
- 2 cups frozen spinach
- 2 cup small pasta, cooked (small shells, elbow macaroni, ditalini, or anything else you have)
- salt and pepper
- Freshly grated parmesan cheese (omit if making vegan version, or sub with vegan parmesan)
Place a 5-6 quart pot over medium heat, and add the olive oil, heating for about 1 minute. Add the onions, and saute for 1-2 minutes.
Add the garlic, tomatoes, chickpeas, kidney beans, and chicken broth (or vegetable broth/water). Bring to a boil and reduce to a simmer.
Add the spinach, still frozen, and bring back to a simmer. Add pasta and simmer for another 5 minutes until flavors come together. Season with salt and pepper to taste.
Serve in bowls, garnished with parmesan cheese.
I made this over the weekend, and it was quick, easy and delicious! Best of all, we will get multiple meals out of it this week! Thanks Diana!
Thanks, Molly! Glad you liked it!