It’s always soup season in our house, so here is an easy recipe that is sure to satisfy: my Minestrone Soup recipe! Packed with vegetables and shell pasta, this soup is an excellent addition to your weekly meal prep. Feel free to add spices and enjoy with a crunchy piece of garlic bread (we are, in fact, carbivores after all!) 💚🌱

Mau’s Minestrone Soup

Ingredients:
2 cups dried shell pasta
1 14 oz. can white beans, drained
1 14 oz. can low-sodium tomato sauce
7 cups low-sodium vegetable broth or water*
1 1/2 cups frozen peas
1 cup carrots, sliced
1 cup celery, sliced
1 large potato, diced
1 medium yellow onion, peeled and diced
4 cloves garlic, minced
1 dried bay leaf
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp salt, to taste
1/4 tsp freshly ground black pepper, to taste

Instructions:
1. Add all vegetables, garlic, dry spices, bay leaf, and vegetable broth (or water) to a large stock pot. Bring to a boil over high heat on the stove.
2. Once boiling, reduce heat to low and allow soup to simmer for 15 minutes.
3. Raise the heat back to low-medium. To the pot, add the white beans, tomato sauce, and shell pasta. Cook until pasta is tender (time will vary – check the pasta container’s cooking times). *Note: add more vegetable broth/water as needed if the broth looks too dry.
4. Taste and adjust seasonings to your preference.  Heat longer for more tender vegetables. Remove the bay leaf before serving.
5. Bowl it up and enjoy! 😋

Simple and satisfying – the only way soups should be! If you make this, I do hope you enjoy it and add it to your meal rotation. Have a beautiful Ostara and a lovely day! ✨️