Easy Minestrone Soup

Use leftover marinara for a head start on this yummy, veggie-packed soup. It's perfect with a sandwich on a chilly day, or with a crusty garlic bread and simple salad on a busy night.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 365 Calories

Ingredients

• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 teaspoon Italian seasoning
• 1 cup diced celery
• 1 (14.5 ounce) can great Northern beans, rinsed and drained
• 1 cup sliced carrots
• 4 cups vegetable broth
• ¼ cup tomato paste
• ⅔ cup diced onion
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons grated Parmesan cheese, or to taste (Optional)
• 1 ¾ cups jarred marinara sauce
• 2 cups small shell pasta
• 2 cups quartered and sliced zucchini
• 1 cup stemmed and thinly sliced kale

Recipe Instructions

Step 1

Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add celery, carrots, and onion. Cook, stirring frequently, until onion begins to turn translucent, about 4 minutes. Add garlic and stir until fragrant, about 30 seconds.

Step 2

Add vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are soft, about 10 minutes.

Step 3

Add pasta and zucchini. Cook until pasta is tender, about 10 minutes. Stir in beans, kale, salt, and pepper. Remove from heat and allow soup to cool slightly. Spoon into individual bowls and garnish with Parmesan cheese.