Budget Friendly Minestrone Soup

This is packed with nutritious ingredients like kidney beans, chickpeas, zucchini, and green beans, making it a perfect choice for a cozy dinner. It's quick to prepare, easy on your wallet, and bursting with bold flavors thanks to a hint of tomato paste, Italian seasoning, and fresh lemon juice.

Ingredients:

• 1 yellow onion 
• 2 cloves garlic 
• 4 carrots 
• 2 Tbsp olive oil 
• 2 Tbsp tomato paste 
• 1 28oz. can diced tomatoes 
• 1 15oz. can kidney beans 
• 1 15oz. can chickpeas 
• 1 Tbsp Italian seasoning 
• 4 cups vegetable broth 
• 1 zucchini (about 1/2 lb.)
• 1 cup frozen green beans 
• 1 Tbsp lemon juice 
• 1 Tbsp chopped parsley (optional) 

Instructions:

1. Prep the Vegetables:
   Dice the onion, mince the garlic, and slice the carrots.

2. Sauté Aromatics:
   In a large soup pot, heat olive oil over medium heat. Add the onion, garlic, and carrots. Sauté until the onions are soft and translucent (about 5 minutes).

3. Add Tomato Paste:
   Stir in the tomato paste and sauté for another 2-3 minutes, allowing it to coat the bottom of the pot without burning.

4. Combine Beans and Broth:
   Rinse and drain the kidney beans and chickpeas. Add them to the pot along with the diced tomatoes (with juices), Italian seasoning, and vegetable broth. Stir well, cover, and bring the soup to a simmer. Let it cook for 20 minutes, stirring occasionally.

5. Add Zucchini and Green Beans:
   Slice the zucchini into quarter-rounds. After the soup has simmered for 20 minutes, add the zucchini and frozen green beans (no need to thaw). Simmer for another 5-10 minutes until the zucchini is tender.

6. Finish with Lemon and Parsley:
   Stir in the lemon juice and chopped parsley. Taste the soup and adjust the salt if needed, depending on the saltiness of your vegetable broth.

Serving Suggestions:

Serve this flavorful vegetable soup hot with a side of crusty bread or a fresh green salad. It's a perfect meal-prep option and freezes beautifully for easy weeknight dinners!

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