Bush’s Red, White and Bean Minestrone

Minestrone is a traditional Italian soup that dates back to ancient Rome. It was originally made with whatever vegetables and leftovers were available, making it a versatile and adaptable dish.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Bush’s Red, White and Bean Minestrone

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive oil
• 1 medium Onion
• 2 clove Garlic cloves
• 2 medium Carrots
• 2 stalk Celery stalks
• 2 tablespoon Tomato paste
• 4 cup Vegetable broth
• 1 can Cannellini beans
• 1 can Kidney beans
• 1 can Red kidney beans
• 1 can Diced tomatoes
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Pasta
• 2 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.
2. Add carrots and celery, cook for 5 minutes.
3. Stir in tomato paste and cook for 1 minute.
4. Add vegetable broth, cannellini beans, kidney beans, red kidney beans, diced tomatoes, dried basil, dried oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add pasta and cook until al dente.
6. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 45g15%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.