Here is a great easy minestrone anyone can make! It's using my fave sponsored product Del Monte® This soup is so rich and hearty on a cold fall day! ♥
3 tablespoons olive oil
1 yellow onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
2 red potatoes, chopped
6 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon ground sage
2 14.5-ounce cans Del Monte® Diced Tomatoes
6 cups low sodium vegetable or chicken broth
1 rind parmesan cheese
1 14-ounce can kidney beans, drained and rinsed
1 14-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can Del Monte® Cut Green Beans, drained
½ teaspoon salt or to taste
In a large stock pot or Dutch oven, add oil and heat to medium. Add the chopped onion and sauté until fragrant and softened, about 3 minutes.
Add the carrots, celery, and red potatoes. Continue sautéing, stirring frequently, until vegetables have softened, but are still al dente, about 8 minutes.
Add the garlic and spices and sauté another 1 minutes.
Add the diced tomatoes, chicken broth, and parmesan cheese rind. Bring the soup to a full boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes or until vegetables are cooked through and quinoa is cooked.
Add the 3 types of beans and cook an additional 8 minutes.
Remove the parmesan rind (or leave it in and eat it).
Test the soup for flavor and add desired amount of salt.
Serve with crusty bread or croutons and shredded parmesan cheese enjoy!
If desired add 2 cups fully cooked elbow macaroni or egg noodles of your choice!