The Best Minestrone Soup

Vegetarian minestrone soup packed with veggies like celery, carrots, green beans and spinach and simmered in a flavorful, Italian seasoned tomato broth. Use your favorite noodles in this minestrone soup recipe and pack in the protein with kidney beans! Delicious with a sprinkle of parmesan cheese and a side of garlic bread.

Ingredients:

• 1 tablespoon olive oil
• 1 white or yellow onion, diced
• 2 stalks celery, diced
• 2 large carrots, sliced
• 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
• 1 (28 ounce) can fire roasted crushed tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 6 cups vegetable broth
• 1 teaspoon italian seasoning
• 1/2 teaspoon red pepper flakes
• 3/4 teaspoon salt, plus more to taste
• Freshly ground black pepper
• 8 ounces green beans, trimmed and cut into 1 inch pieces
• 4 cups spinach
• 4 ounces elbow noodles, small shells or fusilli, gluten free if desired
• For serving:
• Freshly grated parmesan
• Garlic bread or crostinis