Minestrone Soup Recipe
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Ingredients: |
Ingredients: 3 Tbl olive oil 1 small diced white onion 1/2 cup diced zucchini 1 cup green beans, cut in approx. 1" pieces (can use frozen green beans, but not canned) 5 cloves garlic, minced 1 stalk celery, diced 3 - 14.5 oz cans fat free chicken broth 2 - 15 oz cans of dark red kidney beans, drained and rinsed 2 - 15 oz cans of cannellini beans, drained and rinsed 2- 15 oz cans diced tomatoes, not drained, no seasoning 3/4 cup shredded carrots 2 Tbl minced fresh parsley 2 tsp dried oregano 1 tsp salt (adjust if using low-sodium chicken broth) 3/4 tsp freshly ground black pepper 1/2 tsp dried basil leaves 1/4 tsp dried thyme leaves 2 cups hot water 3-4 cups fresh baby spinach, stems trimmed 3/4 cup small shell pasta 1/2 cup shredded parmesan cheese (optional) Add all ingredients to list
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Directions: |
Directions:Heat a large stockpot over medium heat Add olive oil to heated stockpot When oil is shimmering, add onion, zucchini, green beans, garlic and celery to the pan and sauté about 5 minutes until onion is translucent. Take care not to burn the garlic! Add the broth, kidney beans, cannellini beans, tomatoes, carrots, spices and hot water Bring to a boil, then allow to simmer for 25 minutes Add the pasta and spinach and continue to simmer for 20-25 minutes Serve with shredded parmesan cheese on top if desired.
Very hearty soup and goes well with crusty rolls on the side. |
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