Quick and Easy Minestrone
The recipe Quick and Easy Minestrone is ready in roughly 25 minutes and is definitely an amazing dairy free option for lovers of Mediterranean food. For $1.74 per serving, you get a main course that serves 4. One portion of this dish contains about 15g of protein, 6g of fat, and a total of 313 calories. This recipe from Foodnetwork has 404 fans. A mixture of canned tomatoes, pasta, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is excellent. Similar recipes are Quick and Easy Italian Minestrone Soup, Quick Minestrone Soup, and Quick Fall Minestrone.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 14-ounce can diced tomatoes
1 14-ounce can white beans, strained, reserving half the liquid
1 quart chicken broth
1 8-ounce can corn kernels, strained
1/2 teaspoon dried rosemary, chopped
1 14-ounce can cut green beans, strained
Kosher salt and freshly ground black pepper
1 tablespoon olive oil, plus more for serving
1/4 teaspoon dried oregano
3/4 cup small-cut pasta, like small shells
1 teaspoon soy sauce
2 tablespoons tomato paste
Equipment:
pot
whisk
bowl
Cooking instruction summary:
Heat the oil in a medium soup pot over medium-high heat. Add the corn and cook until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and then incorporated into the liquid. Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook the pasta until al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes. Serve in individual bowls with a little oil drizzled on top.
Step by step:
1. Heat the oil in a medium soup pot over medium-high heat.
2. Add the corn and cook until it starts to brown slightly, about 3 minutes.
3. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and then incorporated into the liquid.
4. Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook the pasta until al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes.
5. Serve in individual bowls with a little oil drizzled on top.
Nutrition Information:
covered percent of daily need
