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One Pot Minestrone Soup
Preparation
15 minutes
Cooking
30 minutes
Portions
6-8 servings
You can’t go wrong with this complete low-fat, hearty One Pot minestrone soup recipe. Serve with crusty bread.
Ingredients
- 6 bacon slices, diced
- 2 to 3 garlic cloves, finely chopped
- 1 yellow onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- Salt, pepper
- 3 ⅓ cups (835 ml) fresh tomatoes, diced
- 8 cups (2 L) vegetable broth
- 3 sprigs thyme
- 3 bay leaves
- 1 cup (250 ml) Conchiglie (shell shaped) pasta or other small pasta
- 1 zucchini, halved lengthwise and sliced into half-moons
- 1¾cups (440 ml) canned red kidney beans, rinsed and drained
- 1¼cups (315 ml) fresh baby spinach
Preparation
In your The Rock One PotTM 7.2 Qt Stock Pot, at a medium heat setting, brown the bacon for 4 to 5 minutes. Add garlic and cook for 1 minute. Add onion, carrots and celery. Season with salt and pepper and cook for about 3 minutes. Add tomatoes, vegetable broth, thyme and bay leaves; stir well. Cover and bring to a boil. Reduce heat to medium-low, stir and simmer, uncovered, until the carrots are tender, about 10 minutes. Stir in pasta and cook for about 5 minutes. Add the remaining ingredients and simmer for 5 to 7 minutes. Add broth as needed. Adjust seasoning.