Vegetable Minestrone

Minestrone is a traditional Italian soup that dates back to ancient times. It was originally a simple peasant dish made with whatever vegetables were available.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Vegetable Minestrone

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

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 tablespoon Olive Oil
• 1 medium Onion
• 2 medium Carrot
• 2 stalk Celery
• 2 clove Garlic
• 2 large Tomato
• 1 medium Zucchini
• 1 cup Green Beans
• 1 cup Cabbage
• 1 can Kidney Beans
• 0.5 cup Ditalini Pasta
• 4 cup Vegetable Broth
• 1 leaf Bay Leaf
• 1 teaspoon Italian Seasoning
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 4 tablespoon Parmesan Cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, celery, and minced garlic. Cook until vegetables are tender.
2. Add chopped tomatoes, zucchini, green beans, cabbage, kidney beans, ditalini pasta, vegetable broth, bay leaf, Italian seasoning, salt, and black pepper to the pot. Bring to a boil.
3. Reduce heat to low and simmer for 20 minutes, or until pasta and vegetables are tender.
4. Remove bay leaf and serve hot. Top with grated Parmesan cheese if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 45g15%

Sugars 10g

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.