Healthy Italian Vegetable Soup

Italian vegetable soup, also known as ‘Minestrone’, has been a popular dish in Italy for centuries and is often made with seasonal vegetables.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Healthy Italian Vegetable Soup

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

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

Servings: 4 Calories: 600

Best Season: Winter

Ingredients

Servings

• 2 teaspoon Olive Oil
• 1 medium Onion
• 3 clove Garlic
• 2 medium Carrots
• 2 stalk Celery
• 2 medium Zucchini
• 4 medium Tomatoes
• 4 cup Vegetable Stock
• 2 leaf Bay Leaves
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 10 leaves Fresh Basil
• 4 tablespoon Parmesan Cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic, and sauté until onions are translucent.
2. Add chopped carrots, celery, zucchini, and tomatoes to the pot. Stir in vegetable stock, bay leaves, dried oregano, salt, and black pepper.
3. Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes or until the vegetables are tender.
4. Remove bay leaves from the soup. Stir in fresh basil leaves.
5. Serve the soup hot, garnished with grated Parmesan cheese.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 24g8%

Sugars 7g

Protein 6g12%

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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.