Monday Minestrone

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Simple family-friendly comfort food, this recipe is perfect for a Monday evening. Use up your leftover veggies and pasta from weekend, and start your week off with a healthy soup packed with protein, fibre, vitamins and minerals. Tip: If you are pre-cooking pasta to add to this soup at the end, cook it just until it’s tender, as it will continue to cook in the hot soup after you add it.


1 tbsp olive oil

one medium onion, chopped

3 cloves garlic, crushed

2 ribs of celery, chopped

1 large carrot, cut into half moons

1 zucchini, unpeeled, cut into half moons

1 medium potato, peeled and cut into 1/2 inch cubes

1 -28 oz can crushed tomatoes

1.5 c. (or one can, rinsed) white beans

1.5 c. (or one can, rinsed) kidney beans

3 c. low-sodium veggie broth

1 tbsp fresh (or 1 tsp dried) tarragon

1 tsp dried thyme

3/4 – 1 tsp sea salt

1/4 tsp black pepper

1 c. packed, chopped kale or spinach

1-2 c. cooked whole grain pasta, *optional (use a gluten-free variety if you like!) 

To prepare:

Heat the oil over medium heat in soup pot.  Add onions and garlic and saute a few minutes, until onions soft.

Add celery, carrot, zucchini, and potato and stir to combine.  Add tomatoes, white beans, kidney beans, broth, tarragon, thyme, salt & pepper, then stir and bring to a boil.

Reduce heat, cover, and let simmer on medium-low about 20-25 minutes, or until carrots and potato are soft.

Add kale or spinach, and cooked pasta if using, and heat through another 3 minutes or so until greens are wilted.

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