Easy January Minestrone Soup Recipe in 30 Minutes
In the winter we always start our diet and there is nothing better than some comfort food to kick it off. That's when I always love a bowl of hot minestrone soup. There is just something about it that aids the heart and soul.
- 2 tablespoons olive oil for frying
- 1 small chopped onion
- 3 cloves chopped garlic
- 2 medium chopped carrots
- 2 medium Stock of celery, chopped
- 4 cups beef stock
- 2 medium bay leaves
- 1 can crushed tomatoes (400 ml or 14 oz)
- 1 can red kidney beans (400 ml or 14 oz)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 medium bundle of chopped asparagus
- 1 cup shell noodles
- 1 teaspoon dried basil
Add the oil, onion, garlic, carrots, and celery to a large pot. Stir and saute until the garlic is fragrant and the veggies begin to tenderize.
Pour in the beef stock and bay leaves. Bring it to a boil.
Add in the tomatoes, kidney beans, noodles, asparagus, salt, pepper, basil, and Italian seasoning. Stir, place a lid on, and allow to simmer until the noodles are tender. This should take about 10 to 12 minutes.
Ladle the soup into a bowl, serve, and enjoy your minestrone soup.
Servings 1
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 0.6g3%
- Cholesterol 2mg1%
- Sodium 955mg40%
- Potassium 385mg11%
- Total Carbohydrate 39g13%
- Dietary Fiber 14.2g57%
- Sugars 6.7g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Minestrone soup can contain any veggies you have on hand. Feel free to add your own. I usually add what I have left over from the Holidays.
I don't like adding meat to the recipe, but you can if you wish.
The seasoning is optional as well.
