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Soups

Minestrone Soup

by Katie April 20, 2020
by Katie April 20, 2020

As the weekend is coming to a close, I started to ponder what would be a quick, easy, and cozy meal for lunches this week. Considering the supermarkets have limited options, I knew I needed to prepare something simple with just a few ingredients. Minestrone soup is one of my most favorite filling plant-based soups that brings warmth and comfort during these uncertain times. It embodies the true essence of nourishment – mind, body, and spirit.

Bon Appetit!

Share your recreations with us @nourishcollectiverdn #nourisheat

*This was written during COVID-19 for context

Minestrone Soup

Minestrone Soup

Katie As the weekend is coming to a close, I started to ponder what would be a quick, easy, and cozy meal for… Soups Minestrone Soup European Print This
Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

2 tbsp olive oil

1 medium onion, diced

3 cloves of garlic, minced

3 stalks of celery, diced

2 carrots, 1/4 inch slices

1 zucchini, sliced into quarter pieces

2 cups of green beans, cut into 1/3s

1 tsp cracked pepper

1/4 tsp cayenne pepper (can always add more)

2 tsp dried oregano

2 tsp dried parsley or 1/4 cup chopped fresh parsley

6 cups vegetable broth (can use bouillon)

1-28oz can of diced or crushed tomatoes (salt-free)

1-15oz can of white beans, rinse and strain

1 cup dried pasta (shape of choice)

Instructions

Step 1:

Place cut up onion, garlic, celery, and carrots into a bowl. In a separate bowl, place cut up zucchini and green beans.

Step 2:

Heat a medium size pot with olive oil. Add in the onion, garlic, celery, and carrots. Cook these vegetables on medium heat for 2-3 minutes or until translucent. Then add in the zucchini, green beans, cracked pepper, cayenne, dried oregano, and parsley. Cook for another 3 minutes.

Step 3:

Pour in the broth and canned tomatoes. Bring the soup back up to a simmer and cook for another 10-15 minutes. Then add the can of beans into the soup.

Step 4:

While the soup is simmering, bring to a boil a small pot of water to cook the pasta. Once boiled, add 1 cup of pasta and strain when tender.

Step 5:

Ladle soup into a bowl. Add the in pasta and garnish with more parsley

Notes

I like to keep the pasta separate from the soup so it stays tender, not mushy. The pasta has a tendency to absorb all the broth if added to the soup.

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30 minute mealsplant-basedquick mealssimplesoup
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