Minestrone

0
37
Minestone-Soup
Total sodium
per serving
:
142mg
Total calories
per serving
:
57
Servings:
12 (2 cup servings)

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 leek, diced
  • 2 ribs celery, diced (1/2 cup)
  • 1 large carrot, peeled, then diced
  • 1 medium red bell pepper, seeded and diced
  • 1 medium zucchini (about 8 ounces), diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 tsp sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 28 ounces canned, no-salt-added crushed tomatoes
  • 48 ounces (6 cups) no-salt-added vegetable broth or chicken broth
  • 15 ounces canned, no-salt-added small red beans, drained and rinsed
  • 1/2 cup dried, whole-grain elbow pasta
  • freshly grated parmesan cheese for garnish (optional)

Directions:

1. Heat the oil in a large soup pot over medium heat.

2. Once the oil shimmers, add the onion, leek, celery, carrot and bell pepper; cook for about 5 minutes, stirring occasionally, until they begin to soften and look translucent.

3. Add the zucchini, garlic, oregano, basil, and freshly ground black pepper; cook, stirring, for 2 – 3 minutes.

4. Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low.

5. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.

6. Uncover and increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes until the pasta and vegetables are tender.

Nutrition counts do not include the cheese.

4.5/5 (2 Reviews)

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