Winter Minestrone

Winter Minestrone


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Winter is the perfect time to whip up a big pot of minestrone soup. It's simple, delicious, and can even be made as a vegan or vegetarian dish!

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 2 Tbs. olive oil
  • 1 1/2 lg. onions, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, cubed
  • 2 lg. carrots, cubed
  • 1 tsp. dried oregano
  • 3 Tbs. basil, divided
  • salt
  • pepper
  • 1 28-oz. can diced tomatoes
  • 1 14-oz. can crushed tomatoes
  • 6 C. vegetable broth
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 C. penne pasta
  • 1/3 C. Parmesan, grated

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Heat the olive oil in a large pot over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrots and cook until they begin to soften, about 5 minutes. Stir in the dried oregano and 1 tablespoon basil, salt and pepper to taste. Cook 3 more minutes.

Add the diced and crushed tomatoes and the vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

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