Nourishing November - Recipe #3

Written By Roz Harris

Final Recipe of-the-Week #yummy!!

This soup is high in vegetables and fiber, and low in calories. You can add more or eliminate any ingredient according to your preferences

MINESTRONE soup 👇

MINESTRONE SOUP RECIPE – SIMPLE & HEALTHY

INGREDIENTS

·       1 cup uncooked pasta, (Veggie, Chickpea or Red lentil pasta recommended for a healthier option)

·       2 tablespoons extra-virgin olive oil, plus more for garnish

·       4 cups diced onion

·       2 ½ tablespoon chopped garlic

·       1 cup diced carrots

·       2 cups diced celery

·       2 tablespoons dry Italian seasoning

·       1 teaspoon salt

·       ¾ cup dry white wine

·       6 cups vegetable broth

·       2 small zucchinis, diced

·       1 28-ounce can whole peeled tomatoes, preferably Italian plum tomatoes

·       1 14-ounce can of red kidney beans, drained and rinsed

·       ½ cup chopped fresh basil

·       Grated Parmesan cheese for serving, or Put Parmesan cheese rind in pot while cooking optional

 

INSTRUCTIONS

1.     Cook Pasta: Cook according to package instructions. Drain.

2.    Sauté The Vegetables: Meanwhile, heat 2 tablespoons oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes.

3.    Make The Soup: Pour in wine and cook, stirring until most of the wine is evaporated, 1 to 3 minutes. Add in broth, parmesan rind if using and zucchini, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, 4 to 6 minutes. Crush tomatoes into the soup and add any tomato sauce from the can. Stir in beans and the cooked macaroni and cook, stirring often until heated through, about 4 minutes.

4.    To Finish and Serve: Remove from heat. Stir in basil. Serve in bowls topped with Parmesan and additional olive oil if desired.

– Enjoy Today, Jenn

Roz Harris
Next

Nourishing November - Recipe #2