Vegetable Garden Minestrone Soup
Vegetable Garden Minestrone Soup might be just the Mediterranean recipe you are searching for. For $1.87 per serving, you get a soup that serves 8. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 468 calories, 21g of protein, and 7g of fat per serving. It will be a hit at your Autumn event. 59 people have tried and liked this recipe. Head to the store and pick up baby spinach, carrots, canned great northern beans, and a few other things to make it today. It is brought to you by Premeditated Left Over. From preparation to the plate, this recipe takes roughly 50 minutes. With a spoonacular score of 99%, this dish is excellent. Try Olive Garden Copycat Minestrone Soup, Olive Garden Minestrone Soup Copycat, and Vegetable Minestrone Soup for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
3 – 4 cups fresh baby spinach (or frozen spinach thawed)
2 (15 ounce) cans black beans, drained
2 (15 ounce) cans great northern beans, drained
½ cup carrots, julienned or shredded
1 stalk celery, minced
2 teaspoons fresh basil, minced (or ¾ teaspoon dried
½ cup fresh green beans, cut
2 tablespoons fresh parsley, minced (or 2 teaspoons dried)
¾ teaspoon fresh thyme
4 cloves garlic, minced
½ teaspoon ground black pepper
3 tablespoons olive oil
1 cup onion, minced
3 teaspoons fresh oregano, minced (or 1 teaspoon dried)
¾ cup small shell pasta* or spaghetti *broken up in small pieces
4 cups fresh tomatoes, diced (or 2 cans with juice)
7 - 8 cups Vegetable Broth
½ cup zucchini, chopped
Equipment:
pot
Cooking instruction summary:
Heat olive oil over medium heat in a very large soup pot. Add onion, celery, garlic, green beans, and zucchini and sauté in the oil for 5 minutes or until onions begin to turn translucent.Add vegetable broth tomatoes, beans, carrots, and spices to the pot. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.Add spinach leaves and pasta and cook for an additional 10 minutes or until pasta is al dente.
Step by step:
1. Heat olive oil over medium heat in a very large soup pot.
2. Add onion, celery, garlic, green beans, and zucchini and sauté in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth tomatoes, beans, carrots, and spices to the pot. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
4. Add spinach leaves and pasta and cook for an additional 10 minutes or until pasta is al dente.
Nutrition Information:
covered percent of daily need
