Chunky Minestrone Soup
 
Prep time
Cook time
Total time
 
Serves: 4-6
INGREDIENTS:
  • 4 cups vegetable broth
  • 2 cups marinara sauce
  • ½ package of brown rice shell pasta (from a standard 454 g bag- around 1½ cups dry pasta)
  • 1 can white kidney beans (540 ml/19 oz size can), rinsed thoroughly
  • 2 medium yellow potatoes, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 small zucchini, diced
  • 1 bay leaf
  • 1 tablespoon cold-pressed olive oil
  • 1 small leek (or onion), diced
  • 1 garlic clove, minced
DIRECTIONS:
  1. Place the oil in a large pot on the stove over medium high heat. Place another large pot on the stove around ⅔ full of water and bring to a boil over medium high heat (this is for the pasta). Once the oil warms up add in the leek and garlic and sautée for 3-4 minutes, until very fragrant and the leeks are softened. Add in the broth, marinara, beans, potatoes, carrot, celery, zucchini and bay leaf. Bring the heat to high until it comes to a boil then reduce it down to medium and leave to simmer for around 20 minutes. Check your pasta package for cooking directions, it will probably be somewhere between 10 and 15 minutes, once the timer for the soup gets to that time amount dump the pasta into the boiling water. When the timer goes drain the pasta and add it to the soup then remove from heat, take the bay leaf out and serve hot.
Recipe by Love from the Land at https://www.lovefromtheland.com/chunky-minestrone-soup/