Restaurant Style Minestrone Soup

What you’ll need:

• 1 yellow onion chopped 

• 2 large carrots chopped 

• 1 potato cubed or chopped 

• 6 garlic cloves chopped 

• 2, 15 ounce cans of stewed tomatoes with Italian seasoning 

• 3 quarts of veggie broth 

• 2 cans of kidney beans 

• ½ box of Barilla Pastina Pasta 

• Olive oil 

• 1 tbsp Italian seasoning 

• 1 tbsp Oregano  

• 1 tbsp Basil 

• ½ tbsp Thyme  

• ½ -1 tbsp sea salt  

• 1 tsp chili flakes  

Directions: 

Chop or cube the onion, carrots, and potato. 

 I use the Dash chopper:  

 https://www.hsn.com/products/dash-electric-mandoline/8986877 

Start by sautéing onions in about 2 TBS of olive oil until they begin to brown in a large soup pot. 

Add in chopped garlic, carrots, and potatoes. Continue sautéing with the onions until browned. 

Add 2 cans of stewed tomatoes and 2 of the 3 courts of veggie broth. 

Add all seasonings and pasta, stir, cover, and let the soup boil for 10 minutes. 

The pasta should increase in size and be soft. 

Reduce heat to a simmer and add kidney beans.  

Let the soup sit for another 10 minutes and serve. 

(Optional) I use my hand mixer to blend a little bit of the soup for a thicker base vs just a broth base. Not too much just a few pulses. I really love the texture of the soup after using the hand mixer.

Top with parmesan cheese and enjoy. 

As the soup sits, the pasta will absorb more of the broth, before adding your leftovers to containers, add the additional court of broth depending on how much soup you have left.