Best Minestrone Soup
This minestrone soup recipe has a slight twist using leftover vegetables with spaghetti sauce and curry. It’s quick and easy to make, naturally healthy either with meat or vegetarian!
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stove top
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Tbsp coconut oil (or other healthy cooking fat)
- 1 cup diced onion (about 1 large onion)
- 1 cup diced celery (about 4 celery ribs)
- 1 cup diced carrot (about 2 large carrots)
- 2 Tbsp minced garlic (about 6 garlic cloves)
- 2 bay leaves
- 1 cup frozen corn (or fresh)
- 1 cup frozen peas (or fresh)
- 1 cup frozen green beans (or fresh)
- 28 oz spaghetti sauce
- 6–8 cups chicken stock
- 2 15oz cans white beans, drained and rinsed 3 times
- ½ tsp curry powder
- ½ tsp sage
- ½ tsp thyme
- ½ tsp salt
- ¼ tsp crushed red pepper
- 2 cups spinach or kale
For Serving:
- 6–8 oz small noodles, prepared according to package directions (optional)
- 4–6 Tbsp shredded Parmesan
Instructions
- In a large stockpot, warm coconut oil (or other healthy cooking fat) over medium heat. Add onion, celery, and carrot and cook until the onion is translucent, about 3-4 minutes.
- Add the garlic and cook JUST until fragrant.
- Add the bay leaves, frozen corn, frozen peas, frozen green beans, spaghetti sauce, chicken stock, beans, curry powder, sage, thyme, and salt.
- Simmer the soup over medium heat for 20-30 minutes. Meanwhile, prepare noodles according to package directions (if desired).
- Five minutes before serving, add the spinach or the kale and stir, letting the heat from the soup wilt the greens.
- Serve warm.
Keywords: minestrone soup
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