Heart-friendly Minestrone

This plant-based soup is hearty and heart-friendly, too! The basil pesto, added near the end, really boosts the flavor.

Heart-friendly Minestrone

1 ½ to 2 tablespoons olive oil

½ large white onion, diced

1 cups carrots, diced

¾ cup celery diced

2 cloves garlic, minced

1 (14 oz.) can diced tomatoes

2 bay leaves

2 cups vegetable broth

1 ½ cups V-8 or tomato juice

1 to 2 cups water (start with less and add more if needed)

2 tablespoons Italian seasoning

½ teaspoon pepper

1 teaspoon kosher salt

¾ cup zucchini, diced

1 (15 oz.) can cannellini beans (or great northern beans), drained

1 (15 oz.) can red kidney beans, drained

½  cup small-sized macaroni

About 1/4 cup basil pesto (homemade or purchased) + additional pesto for garnishing if desired

Grated Parmesan for garnishing if desired

1. Heat olive oil over medium heat in a large soup pot.
2. Sauté onion, carrot, celery and garlic in the oil until onions begin to turn translucent.
3. Add tomatoes and bay leaves.
   
4. Add broth, tomato juice and water + Italian seasoning and salt/pepper.
   
5. Bring soup to a boil, then reduce heat and allow to simmer for 20 to 30 minutes or until carrots are tender.
6. Add potatoes and cook for an additional 10 minutes or until potatoes are almost tender.
   
7. Add additional water or other liquids (could use additional broth or tomato juice) as needed. Taste and adjust seasonings as needed.
8. Add zucchini, beans and pasta and continue to cook (about 15 minutes) until pasta is tender.
   
9. Stir in pesto to taste.
   
10. Serve with additional pesto and Parmesan if desired. 
    

Recipe without photos . . .

Heart-friendly Minestrone 

1 ½ to 2 tablespoons olive oil

½ large white onion, diced

1 cups carrots, diced

¾ cup celery diced

2 cloves garlic, minced

1 (14 oz.) can diced tomatoes

2 bay leaves

2 cups vegetable broth

1 ½ cups V-8 or tomato juice

1 to 2 cups water (start with less and add more if needed)

2 tablespoons Italian seasoning

½ teaspoon pepper

1 teaspoon kosher salt

¾ cup zucchini, diced

1 (15 oz.) can cannellini beans (or great northern beans), drained

1 (15 oz.) can red kidney beans, drained

½  cup small-sized macaroni

About 1/4 cup  basil pesto (homemade or purchased) + additional pesto for garnishing if desired

Grated Parmesan for garnishing if desired

1. Heat olive oil over medium heat in a large soup pot.
2. Sauté onion, carrot, celery and garlic in the oil until onions begin to turn translucent.
3. Add tomatoes and bay leaves.
4. Add broth, tomato juice and water + Italian seasoning and salt/pepper.
5. Bring soup to a boil, then reduce heat and allow to simmer for 20 to 30 minutes or until carrots are tender.
6. Add potatoes and cook for an additional 10 minutes or until potatoes are almost tender.
7. Add additional water or other liquids (could use additional broth or tomato juice) as needed. Taste and adjust seasonings as needed.
8. Add zucchini, beans and pasta and continue to cook (about 15 minutes) until pasta is tender.
9. Stir in pesto to taste.
10. Serve with additional pesto and Parmesan if desired.