Minestrone Soup
Ingredients
-
2
tablespoons
olive oil or avocado oil
-
½
large
white or yellow onion, diced
-
7
cloves
garlic, peeled and minced
-
2
ribs
celery, diced
-
2
medium
carrots, peeled and diced
-
1
cup
mushrooms, sliced
-
1
medium
zucchini, diced
-
1
28-ounce can
crushed tomatoes
-
4
cups
water or vegetable broth
-
1
14-ounce can
red kidney beans, drained and rinsed
-
1
tablespoon
dry Italian seasoning
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
4
ounces
dry pasta of choice, cooked al dente
-
¼
cup
chopped fresh parsley (optional)
-
to taste
fresh grated Parmesan cheese (optional)
Instructions
- Sauté the onion, garlic, celery, carrots, and mushrooms in oil for 5 minutes.
- Add zucchini, crushed tomatoes, water or broth, kidney beans, Italian seasoning, salt, and pepper; bring to a boil.
- Reduce heat and simmer for 20-25 minutes until carrots and celery are tender.
- Cook pasta separately until al dente; drain and set aside.
- Taste the soup and adjust seasoning if necessary.
- Serve by adding cooked pasta to bowls and ladling soup over it; garnish with parsley and Parmesan if desired.
Nutrition Facts (estimated)
Servings
6
Calories
230
Total fat
5g
Total carbohydrates
38g
Total protein
11g
Sodium
507mg
Cholesterol
0mg
You might also like