Rosemary Minestrone Soup is a fresh and hearty soup that's chock full o' vegetables. It can be made with almost any combination of veggies you have and on the stovetop or slow cooker. It's a warm, cozy alternative to salad in the winter to eat lots of vegetables!
8oz.small whole wheat pastasuch as orecchiette or ditalini
Grated parmesan cheese for servingoptional
Instructions
Saute onions, celery, butternut squash, potato, and two tablespoons each of rosemary and parsley in olive oil until softened in a large pot, about 5 minutes.
Add garlic and tomato paste; stir to coat and saute for about one more minute.
Cover with vegetable broth, season with salt and pepper, and add optional parmesan cheese rind; bring to a boil, cover, and simmer for 30-40 minutes.
Remove parmesan cheese rind, if applicable.
Add pasta, canned beans, zucchini, and green beans, and remaining herbs; stir and simmer for another 10-15 minutes, or until pasta is cooked.
Serve with extra salt and pepper, and parmesan cheese on top if you want!
Notes
Slow cooker directions: Add all ingredients except for pasta, canned beans, zucchini, green beans, and half the herbs to a slow cooker and cook on low for 6-8 hours. During the last half hour of cooking, remove cheese rind (if applicable) and add remaining ingredients.
Traditional parmesan cheese may not be suitable for a strict vegetarian diet because it contains animal rennet. Look for a suitable vegetarian substitute, such as a parmesan made with plant rennet.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.