Classic Minestrone Soup

This comforting minestrone soup is packed with vegetables, beans, and pasta, simmered in a rich, flavourful broth. It’s the perfect cozy meal for cooler days and an easy way to get plenty of hearty, nourishing ingredients in one bowl.

High-Protein, High-Fibre

Prep time: 15 minutes
Cook Time: 30 minutes
Servings: 6-8 people

Ingredients: 
3 tablespoons olive oil
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, chopped
3 medium-small celery ribs, thinly sliced
2 garlic cloves, minced
1 can whole peeled tomatoes (23 oz)
1 540 ml can dark red kidney beans, drained and rinsed
2 cups chopped green beans
1 bay leaf
1 tsp dried oregano
5 cups chicken broth (3 1/2 cups of water and 1 1/2 cups Kettle & Fire Chicken Bone Broth)
1 cup elbow pasta (small macaroni)
Salt and pepper, to taste
½ cup chopped fresh parsley
Cheese of choice, optional, for serving

Directions: 
1. To a small pot, make your chicken broth by combining water and Kettle & Fire Chicken Bone Broth. Bring to a simmer and keep on low heat when making your minestrone soup. 

2. To a large pot, add olive oil, diced onions, carrots, and celery. Let cook down for about 5 minutes on medium heat. 

3. Add minced garlic, tomatoes, red kidney beans, green beans, a bay leaf, dried oregano, the chicken broth and elbow pasta. Let everything cook down for about 8-10 minutes or until the pasta is cooked. Make sure to crush the tomatoes with your wooden spoon so they break up into smaller pieces. 

4. Add salt and pepper to taste before turning off the heat. 

5. Stir in fresh parsley and serve. 

5. Top with cheese before enjoying.