This Simple Minestrone Soup recipe, inspired by Nyssa’s Kitchen, is the perfect healthy soup regardless of the time of year. However, as I type this, we are entering the last couple of weeks of November, and there is freezing rain pelting against our windows. This means that I am getting into full-force “cozy mode”. Whether you need something hot after spending time in the colder air or you’re trying to fight off cold and flu season germs ahead of time, this simple minestrone soup is an ideal option.

Simple Minestrone Soup

Ingredients

3 Tbsps Olive Oil
1 Medium Yellow Onion, finely diced
3 Large Carrots, peeled and diced
3 Celery Stalks, diced
1 (White and Green Parts of) Leek, thinly sliced into half moons
5 Garlic Cloves, chopped
1 Medium Zucchini, diced
3 Tbsps Tomato Paste
2 tsps Dried Oregano
1 tsp Poultry Seasoning (Or, All-Purpose Seasoning)
14 oz can Diced Fire-Roasted Tomatoes
6 cups Vegetable or Chicken Broth
1 bunch of Kale, washed and chopped, or cut into thin ribbons
14 oz can Kidney Beans, drained and rinsed
2 tablespoons Fresh Parsley, chopped
6 oz Elbow Macaroni
Fresh herbs and Parmesan cheese, to serve
1 tsp each Salt and Pepper, or to taste
Optional: Pinch of Chili Flakes

Instructions

In a large soup pot over medium heat, heat 3 tablespoons of olive oil. Add the onions, carrots, celery, leek, garlic, and 1 tsp salt. Sauté for 12-14 minutes, stirring occasionally. Onions should be translucent, and the vegetables will begin to caramelize. Add the zucchini, tomato paste, dried oregano, poultry seasoning, chili flakes, and black pepper. Sauté for 3-4 minutes until the tomato paste has become slightly dark and the zucchini is beginning to get softer.

Add the fire-roasted tomatoes and broth. Bring to a boil, then reduce to a simmer and cook uncovered on low for 15-20 minutes. Or, until the zucchini is tender and the soup is reduced slightly.

As the soup simmers, cook the pasta according to package instructions. Drain and set aside.

Add the kidney beans, kale, and parsley to the soup. Return to a simmer and cook for another 4-5 minutes. The greens should be wilted but still a nice, bright green. Season to taste with salt and pepper.

If you’re planning to serve all of the soup for one meal, add the pasta to the soup. If not, place the desired amount of pasta in a soup bowl and ladle the soup on top to prevent the pasta from getting too soft. (Unless you enjoy a “mushier” pasta, of course).

Top with parmesan and fresh herbs if desired.

Enjoy!

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Copycat Recipe: Olive Garden’s Zuppa Toscana Soup