Weeknight Minestrone Soup
To build big flavor fast on a weeknight, or when you’re short on time (when are we not?), throw a rind from a parmesan wedge into broth based soups, like this Weeknight Minestrone Soup. Freeze your leftover rinds for these occasions, or ask behind the deli counter at your grocer! Using good quality boxed stock will also make a difference.
- 2 Tbsp olive oil
- 1 cup chopped onion
- 3 chopped carrots
- 2 chopped celery ribs
- 1/2 lb green beans, trimmed and cut into 1-inch pieces
- 2 small zucchini, sliced
- 4 garlic cloves, minced
- 2 Tbsp tomato paste
- 28-oz can diced tomatoes with juice
- 2 quarts low sodium chicken or vegetable stock
- 1 russet potato, peeled and cubed
- 6 loosely packed cups chopped kale
- 14.5 oz can chickpeas, drained
- 1 tbsp dried basil
- 1 tsp dried oregano
- 2-inch parmesan rind
- Kosher salt and pepper
In a large pot, heat olive oil over medium heat. Saute onion, carrots, celery, green beans, and zucchini for about 5 minutes, or until they begin to soften and sweat.
Add garlic and tomato paste and cook 1 minute.
Stir in diced tomatoes with juice and stock. Bring to a simmer, then add next 6 ingredients (potato through parmesan rind).Continue to simmer for about 20-30 minutes, or until vegetables are tender. Season to taste with salt and pepper. Serve with grated parm and a hunk of bread.
Meal Prep Tips
All of the vegetables, with the exception of the potato, can be chopped up to 3 days in advance. With the vegetables prepped in advance, this soup comes together in 40 minutes or less.