Minestrone Soup (Italian Vegetable Soup)
Minestrone soup originated in Italy and has been a popular dish for centuries. It is known for its versatility, as it can be made with a variety of vegetables and can be easily customized to suit different tastes and dietary preferences.
This is vegan recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Ingredients
- 2 teaspoon Olive oil
- 1 medium Onion
- 3 clove Garlic cloves
- 1 medium Carrot
- 2 stalk Celery stalks
- 1 medium Potato
- 1 medium Zucchini
- 1 can Canned diced tomatoes
- 4 cup Vegetable broth
- 1 can Kidney beans
- 1 cup Green beans
- 1 cup Cabbage
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup Pasta
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until onion is translucent.
- Add carrot, celery, potato, zucchini, diced tomatoes, and vegetable broth. Bring to a boil and simmer for 20 minutes.
- Add kidney beans, green beans, cabbage, oregano, basil, salt, and black pepper. Cook for an additional 10 minutes.
- In a separate pot, cook pasta according to package instructions. Drain and set aside.
- Add cooked pasta to the soup and let it simmer for 5 minutes.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 45g15%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.