Minestrone Soup
"Made with small pasta and loads of veggies in a tomato broth base, this easy vegetarian minestrone soup is a satisfying, filling dinner!..."
INGREDIENTS
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2 tablespoons olive oil
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1 cup diced onion
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1 cup diced carrot
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1 cup diced celery
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2 cloves garlic ((minced))
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1 cup Yukon gold potatoes ((1/2 inch-diced))
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1 medium zucchini ((1/2 inch-diced))
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1/4 cup tomato paste
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1 teaspoon thyme ((roughly chopped))
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1/2 teaspoon dried oregano
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6 cups vegetable broth
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15 ounces can diced tomatoes ((undrained))
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1 cup water
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2 bay leaves
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1/2 teaspoon kosher salt
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1/2 teaspoon black pepper
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1 cup dry ditalini pasta
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15 ounces canned kidney beans ((drained and rinsed))
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2 cups chopped kale ((or spinach))
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2 tablespoons unsalted butter
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fresh chopped parsley (, for serving (optional))
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grated parmesan ( , for serving (optional))
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Dutch oven bread (, for serving (optional))
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