Summer Vegetable Minestrone
Ingredients
-
3
large
Carrots, diced
-
2
stalks
Celery, diced
-
½
large
Onion, diced
-
3
tsp
garlic, minced
-
2
tbsp
tomato paste
-
2
tsp
dried Italian seasoning
-
2
medium
Zucchini, diced
-
1
piece
Parmesan Cheese Rind
-
14.5
ounces
Canned Chickpeas, drained and rinsed
-
14.5
ounces
Fire Roasted Diced Tomatoes
-
1
tsp
Crushed Red Pepper (optional)
-
3
cups
water
-
to taste
salt and pepper
-
3
cups
Baby Spinach, chopped
-
2
ears
Corn, cut off the cob
-
3
cups
Orzo or Ditalini Pasta, cooked (optional)
Instructions
- Heat olive oil in a large pot over medium heat and sauté the carrots, onion, garlic, celery, tomato paste, and Italian seasoning until soft.
- Add zucchini and toss to coat in the seasonings.
- Incorporate the Parmesan rind, chickpeas, fire roasted tomatoes, water, salt, pepper, and crushed red pepper.
- Bring to a light boil, then reduce to a low simmer and cook for 1-2 hours, stirring occasionally.
- About 20 minutes before serving, add spinach and corn, stirring to combine.
- Cook the pasta separately according to package instructions if using.
- Serve the soup over the pasta and add grated Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
10g
Sodium
400mg
Cholesterol
5mg
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