Veggie-Packed Minestrone Soup
Adapted from OurBestBites
Ingredients
1 1/2 tablespoons olive oil
1 small/medium onion, chopped
1 c carrots, thinly sliced
1 c celery, diced
1 small zucchini, diced
4-5 cloves garlic, minced or pressed
1 14-ounce can diced tomatoes
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2-3 tablespoons fresh minced parsley
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1 cup frozen french cut green beans
1 15-ounce cans red kidney beans, drained and rinsed
1 15-ounce cans white beans like Great Northern or Canalini, drained and rinced
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves, chopped small
Parmesan cheese
Instructions:
*For crockpot forget oil. Place onion-water in crockpot and cook on high about 4 hours. Low, probably 8-10. About 30-40 min before serving add the beans and pasta. (1 hour on low) Shortly before serving add the spinach. Top with cheese.
Heat a large stock pot to medium high heat. Add olive oil to coat bottom of pan. Add onions, carrot, and celery. Saute 4-5 minutes, until onions start to look translucent. Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant. Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine. Add broth and water and bring soup to a simmer. Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender. Add pasta and cook until pasta is soft, 8-10 minutes. (Add additional vegetable broth or water if you feel you need it for preferred consistency.) Remove pot from heat and stir in spinach and parsley. Season with additional salt and pepper to taste.
Top each serving with parmesan cheese.
Yield: 8 servings (1 1/2 cups each)
Nutritional Info: Calories: 250 Protein: 30 g Fat: 1 g Carbs: 68 g
1 1/2 tablespoons olive oil
1 small/medium onion, chopped
1 c carrots, thinly sliced
1 c celery, diced
1 small zucchini, diced
4-5 cloves garlic, minced or pressed
1 14-ounce can diced tomatoes
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2-3 tablespoons fresh minced parsley
32 ounces vegetable broth (that’s 4 cups)
3 cups hot water
1 cup frozen french cut green beans
1 15-ounce cans red kidney beans, drained and rinsed
1 15-ounce cans white beans like Great Northern or Canalini, drained and rinced
1/2 cup ditalini or other small shell pasta
4 cups loosely packed fresh spinach leaves, chopped small
Parmesan cheese
Instructions:
*For crockpot forget oil. Place onion-water in crockpot and cook on high about 4 hours. Low, probably 8-10. About 30-40 min before serving add the beans and pasta. (1 hour on low) Shortly before serving add the spinach. Top with cheese.
Heat a large stock pot to medium high heat. Add olive oil to coat bottom of pan. Add onions, carrot, and celery. Saute 4-5 minutes, until onions start to look translucent. Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant. Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine. Add broth and water and bring soup to a simmer. Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender. Add pasta and cook until pasta is soft, 8-10 minutes. (Add additional vegetable broth or water if you feel you need it for preferred consistency.) Remove pot from heat and stir in spinach and parsley. Season with additional salt and pepper to taste.
Top each serving with parmesan cheese.
Yield: 8 servings (1 1/2 cups each)
Nutritional Info: Calories: 250 Protein: 30 g Fat: 1 g Carbs: 68 g
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