Minestrone Soup

Minestrone Soup

Minestrone Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 tablespoons olive oil
  • ½ medium yellow onion, finely chopped
  • 2 large carrots, peeled and chopped
  • 3 large stalks celery, chopped
  • 3 small gold potatoes, peeled and chopped
  • 4 cloves garlic, minced
  • 2 teaspoons Italian Seasoning
  • ½ teaspoon oregano
  • ½ teaspoon dried basil
  • 1 teaspoon paprika
  • ½ teaspoon sea salt
  • 1 (14-ounce) can diced tomatoes
  • 1 (32-ounce) carton Saffron Road Vegetable broth
  • 1 (14-ounce) can kidney beans, drained and rinsed
  • 1 (14-ounce) can chickpeas, drained and rinsed
Instructions
  1. Add the olive oil, onion, carrots, celery, and potatoes to a large pot or Dutch oven and heat to medium-high. Sauté, stirring occasionally, until veggies begin to soften, about 10 minutes.
  2. Add garlic and seasoning, sauté 2 to 4 minutes, until garlic is fragrant.
  3. Add diced tomatoes, vegetable broth and beans. (Note: if desired, add ½ cup pasta noodles now). Bring to full boil. Cover, reduce heat, simmer 15 minutes or until vegetables are cooked through.