Prep Time:
45
Cook Time:
30
Total Time:
45
This Light Red Kidney Bean Minestrone is a vegetable-packed soup with High Plains Light Red Kidney Beans, pasta, tomatoes, herbs, and greens. It is a cozy, flexible soup that works well with whatever vegetables you have on hand.
Ingredients:
2 cups cooked High Plains Light Red Kidney Beans
1 tablespoon olive oil
½ medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes
5 cups vegetable broth
1 teaspoon Italian seasoning
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
¾ cup small pasta
2 cups chopped spinach or kale
Optional: grated Parmesan and chopped parsley
How-To:
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery and cook until softened.
Add garlic and cook for 1 minute.
Stir in tomatoes, broth, Italian seasoning, salt, black pepper, and cooked light red kidney beans.
Bring to a simmer and cook until vegetables are tender.
Add pasta and cook until al dente.
Stir in spinach or kale and cook until wilted.
Serve with Parmesan and parsley if desired.
