Zucchini & Sweet Potato Noodle Minestrone
The recipe Zucchini & Sweet Potato Noodle Minestrone could satisfy your Mediterranean craving in approximately 45 minutes. One serving contains 461 calories, 26g of protein, and 14g of fat. For $2.83 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 6. 251 person were glad they tried this recipe. If you have yellow onion, sweet potato, canned chickpeas, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. It is brought to you by Love & Lemons. Plenty of people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is awesome. Minestrone Zucchini Noodle Soup with Parmesan-Rosemary Quinn Popcorn, Sweet Potato Minestrone, and Basil Sweet Potato Noodle, Fetan and Sweet Corn Miso Carbonara are very similar to this recipe.
Servings: 6
Ingredients:
freshly ground black pepper, to taste
2 (14-oz) cans cannellini beans, drained and rinsed
1 (14-oz) can chickpeas, drained and rinsed
2 carrots, chopped
1 (28-ounce) can fire roasted diced tomatoes
3 sprigs chopped fresh rosemary (about 2 tablespoons)
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
parmesan cheese and/or pesto, optional for serving
½ teaspoon sea salt
1 medium sweet potato, spiralized
15 to 20 thyme sprigs, tied in a bundle
6 cups vegetable broth
1 medium yellow onion, diced
2 medium zucchini, spiralized
Equipment:
pot
Cooking instruction summary:
Heat the oil in a large pot over medium heat. Add the onion, carrots, teaspoon of salt and pepper to taste. Stir and cook until the onion is soft, about 8 minutes. Add the tomatoes, garlic, rosemary, and thyme. Stir, and then add the broth, beans, chickpeas, and the sweet potato and zucchini noodles. Simmer for 20 to 30 minutes or until the vegetables are soft.Season to taste and serve with freshly grated parmesan cheese or dollops of pesto, if desired.
Step by step:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, carrots, teaspoon of salt and pepper to taste. Stir and cook until the onion is soft, about 8 minutes.
3. Add the tomatoes, garlic, rosemary, and thyme. Stir, and then add the broth, beans, chickpeas, and the sweet potato and zucchini noodles. Simmer for 20 to 30 minutes or until the vegetables are soft.Season to taste and serve with freshly grated parmesan cheese or dollops of pesto, if desired.
Nutrition Information:
covered percent of daily need
