RayRay’s Minestone Soup

Minestrone soup is a traditional Italian soup that dates back to ancient Roman times. It was originally made with whatever vegetables were in season and often included leftovers from other meals.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Print Recipe

Medium

RayRay’s Minestone Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 4 cup Vegetable Broth
• 1 canned Tomatoes
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 2 cloves Garlic
• 1 medium Zucchini
• 1 cup Green Beans
• 1 can Cannellini Beans
• 1 cup Pasta
• 10 leaves Fresh Basil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Olive Oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until vegetables are tender.
2. Add the vegetable broth, canned tomatoes, zucchini, green beans, cannellini beans, pasta, basil, salt, and black pepper. Bring to a boil.
3. Reduce heat and simmer for 20 minutes, or until pasta is cooked.
4. Serve hot and garnish with fresh basil leaves.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 10g20%

---

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