Minestrone Summer Soup
Minestrone soup is a traditional Italian soup that is known for its versatility and ability to use up leftover 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: 18.
Ingredients
- 2 teaspoon Olive oil
- 1 medium Onion
- 2 clove Garlic cloves
- 2 medium Carrots
- 2 stalk Celery stalks
- 1 medium Zucchini
- 1 cup Green beans
- 1 can Canned diced tomatoes
- 4 cup Vegetable broth
- 1 can Kidney beans
- 1 can Cannellini beans
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Pasta
- 4 leaves Fresh basil leaves
- 4 tablespoon Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until onion is translucent.
- Add carrots, celery, zucchini, green beans, diced tomatoes, vegetable broth, kidney beans, cannellini beans, oregano, basil, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- Add cooked pasta to the soup and stir to combine. Cook for an additional 5 minutes.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 32g11%
- Sugars 8g
- 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.