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Vegetarian Minestrone Soup
3.0 from 2 vote(s)
| Total time: | 55 minutes |
| Prep time: | 15 minutes |
| Cook time: | 40 minutes |
Servings: | 4-6 |
| Author: | Adapted from Genius Kitchen |
An easy to prepare soup, excellent for chilly days!
Ingredients
- 1 tbsp extra virgin olive oil
- 3/4 cup chopped onion
- 3 cups water
- 2 cups diced zucchini
- 1 cup peeled and sliced carrots
- 1 cup cannellini beans
- 3/4 cup diced celery
- 2 tbsp finely chopped basil (or 1 tsp dried basil)
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 28 ounce can of diced plum tomatoes
- 2 cloves garlic, minced
- 1/4 cup uncooked pasta of your choice (ditalini or elbow work great!)
Directions
- Heat a large saucepan over medium-high heat.
- Add oil and onion and saute, stirring occasionally, until lightly browned, about 4 minutes.
- Add all remaining ingredients to the pan except the pasta and bring to a boil.
- Reduce heat and simmer covered pan on low heat for 25 minutes, stirring occasionally.
- Add pasta and cook according to package directions until past a is al dente (approximately 10-12 minutes).
Reviews
Where's the protein?
December 4, 2024
One might say the beans, but the protein is basically insignificant.
Excellent
September 15, 2020
This easy minestrone recipe is simple, fresh, and delicious. If your diet allows any extra sodium I recommend Parmesan cheese on top before serving. I prefer to use a good quality shaved Parmesan. I first made this when I was searching desperately for some new extremely low sodium recipes one winter to make before my father underwent a liver transplant.
