School is back in session, and with it comes the flurry of activities, homework and general bustle that fall brings to every busy family. Welcome the family to the dinner table for a meal that says, “Relax, you’re home!” This minestrone soup is easy to put together and all but defines comfort food.
Packed with vegetables, this healthy preparation of a classic soup is a perfect, cozy meal for the first chill of fall. Using low-sodium canned ingredients where possible makes this a simple meal to prepare.
Tip: You can cook the pasta separately and add only what you need if you prefer firm pasta.
Servings: 16 (309 G)
Prep Time: 30 min.
Cook Time: 1 hour
- ¼ cup olive oil
- 1 clove garlic, minced
- 1⅓ cup chopped onion
- 1½ cup chopped celery
- 6 oz. tomato paste
- 1 Tbsp. chopped fresh parsley
- 1 cup sliced carrots
- 4¾ cups shredded cabbage
- 1 lb. tomatoes, chopped
- 1 cup canned red kidney beans
- 1½ cups peas
- 1½ cups green beans
- Dash hot sauce
- 11 cups water
- 2 cups ditalini pasta
- Heat oil in a medium saucepan. Add garlic, onion, and celery, and sauté until soft (5 minutes).
- Add remaining ingredients except pasta and stir. Bring to boil and reduce heat, cover, and simmer until vegetables are tender (45 minutes).
- Add uncooked pasta and simmer until pasta is al dente (10 minutes).