Hearty Minestrone Soup
Warm up with this nutrient-packed, traditional minestrone soup. Filled with healthy vegetables and flavors, it's perfect for cooler months and can be frozen for later enjoyment!
Equipment
- Can opener
- Large-size saucepan
- ladle,
- Knife
- spoon
- Measuring spoons
Ingredients
- 1 cup 160 g chopped white onion
- 1 cup 118 g chopped zucchini
- 1 cup 128 g chopped carrot
- 1 cup 149 g chopped green bell pepper
- 1 cup 120 g chopped celery
- 1 can 15 ounces, or 425 g cooked cannellini beans, rinsed and drained
- 1 can 28 ounces, or 794 g diced tomatoes, with their juice
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 tablespoon 30 ml extra-virgin olive oil
- ½ teaspoon cayenne pepper to taste
- ½ cup 112 g uncooked small pasta, such as stars or alphabets
- Salt and pepper to taste
- 4 cups 947 ml vegetable broth
- 3 cloves garlic grated
Instructions
- Heat the olive oil in a large saucepan over medium-high heat.
- Add the chopped onion, garlic, celery, and carrots, then cook for 4 minutes, stirring often.
- Add the chopped bell pepper, zucchini, oregano, basil, and cayenne.
- Cook for another 4 minutes.
- Pour in the vegetable broth and diced tomatoes with juice, bringing to a boil.
- Cover the pot and let it simmer for 10 minutes.
- Stir in the beans and uncooked pasta.
- Simmer for 5-10 more minutes until pasta is al dente and veggies are tender.
- Season with salt and pepper to taste.
Notes & Wine Advice
Wine Advice:
A crisp white wine, such as a Sauvignon Blanc, complements the fresh and savory flavors of this soup.
A crisp white wine, such as a Sauvignon Blanc, complements the fresh and savory flavors of this soup.
Nutrition values
Calories: 220 kcal | Carbohydrates: 40 g | Protein: 8 g | Fat: 4 g | Sugar: 6 g