• Kristin Gauthier

Hearty Minestrone Soup

A hearty soup for our Soup Sundays! I love making a big pot of soup on Sundays and then have for leftovers during the week in the colder New England months.


2 medium carrots, diced

2 small zucchinis, diced

½ large onion, diced

6 celery sticks, diced

28 oz tomato sauce

32 oz vegetable broth

2 cloves of garlic

15 oz can Great Northern Beans

15 oz can kidney beans

1 tbsp italian seasoning

1 tbsp dried basil

½ cup dry noodles ( I love Banza or Trader Joes Risoni ( red lentil & chickpea orzo)

1 tbsp avocado oil

2 cups water


Preheat the pot with olive oil, add zucchini, carrots, celery, garlic and onions. Sautee for about 10 minutes, until vegetables soften.

To the pot, add canned tomato sauce. Season with Italian seasoning and dry basil.

Add vegetable broth, kidney and Great Northern beans. Simmer for 10 minutes. Add noodles and simmer until cooked. Depending on the thickness of the soup, you can add 2 more cups of water to the mix. Serve warm.

I love this served with a nice mozzarella grilled cheese, baguette or toasted pita bread and hummus on the side!

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