Summer Minestrone

Minestrone is a traditional Italian soup that varies by region and season. Summer minestrone typically includes fresh vegetables and is lighter in flavor compared to its winter counterpart.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Summer Minestrone

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free 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: Summer

Ingredients

Servings

• 2 teaspoon Olive Oil
• 1 medium Onion
• 2 clove Garlic
• 2 medium Carrot
• 2 stalk Celery
• 1 medium Zucchini
• 1 cup Green Beans
• 1 can Canned Tomatoes
• 4 cup Vegetable Broth
• 2 cup Water
• 1 cup Kidney Beans
• 1 cup Cannellini Beans
• 1 cup Dried Pasta
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Fresh Basil
• 2 tablespoon Parmesan Cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
2. Add carrot, celery, zucchini, and green beans. Cook for 5 minutes.
3. Add canned tomatoes, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add kidney beans, cannellini beans, and dried pasta. Cook for another 10 minutes or until pasta is al dente.
5. Season with salt and black pepper.
6. Serve hot, garnished with fresh basil and grated Parmesan cheese.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

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.