Veggie Escarole Minestrone
Cook Time
20 mins
 

A healthier version of traditional minestrones, this soup uses 2 types of beans and tons of delicious veggies. It's a perfect cozy soup for chilly fall nights.

Course: Soups
Cuisine: Italian
Servings: 8 servings
Ingredients
  • 2 tsp extra virgin olive oil
  • 1 cup onion diced
  • 1 cup carrot diced
  • 1 ½ tsp salt divided
  • ¼ tsp pepper
  • 1 head escarole washed, chopped (~3 cups)
  • 1 TB garlic minced
  • 1/8 tsp red pepper flakes
  • 2 quarts vegetable stock
  • 2 15 oz cans diced tomatoes in Italian seasoning
  • 1 15 oz can chick peas rinsed and drained
  • 1 15 oz can kidney beans rinsed and drained
  • 1 ½ cups small whole wheat pasta such as shells or elbows
  • 1 cup frozen cut green beans
  • ¼ cup grated parmesan
  • ¼ cup basil chopped
Instructions
  1. Heat oil over medium heat in a large stock pot. Add onion, carrot, ½ tsp salt and ¼ tsp pepper and cook, stirring frequently, until softened (~10 minutes). 

  2. Add escarole and sauté for 1 minute to wilt. Add garlic and red pepper and cook for 1 minute. Add stock tomatoes, chick peas, kidney beans, and green beans and bring to a boil. Add pasta and cook according to package instructions (~7 minutes). Stir in additional 1 tsp salt, parmesan and basil and serve.

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