Minestrone Soup

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Minestrone Soup

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Ingredients

Adjust Servings:
2 tbsp Extra Virgin Olive Oil
1 large Onion diced
4 cloves Garlic minced
2 stalks Celery diced
1 large Carrot diced
1/3 pound Green Beans trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 tsp Oregano dried
1 tsp Basil dried
Kosher Salt to taste
Pepper freshly ground
1 28-ounce can Tomatoes no-salt-added diced
1 14-ounce can Tomatoes crushed
6 cups Chicken Broth low-sodium
1 15-ounce Kidney Beans drained and rinsed
1 cup Elbow Pasta
1/3 cup Parmesan Cheese finely grated
2 tbsp Basil chopped

Nutritional information

260
cal
8g
fat
2g
saturates
5mg
cholesterol
37g
carbs
10g
dietary fiber
15g
protein
560mg
sodium

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Features:
  • Dairy
  • Non Spicy
Cuisine:

Warm up with this vegetarian Minestrone Soup! This classic minestrone soup recipe is healthy, tastes incredible and easy to make. It’s vegan, too if you don’t top it with cheese.

  • 45 mins
  • Serves 6
  • Easy

Ingredients

Directions

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Steps

1
Done

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

2
Done

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Richa

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