Minestrone Soup
A traditional Italian soup filled with vegetables which are cooked in a hearty vegetable broth.
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Equipment
- 1 large pot
Ingredients
- 1 yellow onion large, diced
- 3 carrots medium, diced
- 2 celery stalks diced
- 2 cups zucchini diced
- 2 cups green beans cut into 1 inch pieces
- 3 garlic cloves diced
- 1 28 oz vegetable broth
- 2 tbsp olive oil
- 3.5 tbsp parsley chopped
- 1 28 oz crushed tomatoes
- 3/4 cup quinoa
- 1 15 oz can chickpeas rinsed and drained
- 1 15 oz can cannellini beans rinsed and drained
- 2 cups kale chopped
- 1 tbsp lemon juice
- salt to taste
- pepper to taste
- parmesan cheese shredded optional
Instructions
- In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and sauté about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and sauté 2 minutes, then add garlic and cook 1 minute longer.
- Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, quinoa, and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 30 minutes.
- Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.
- Season to taste: I added hot sauce, Tamari sauce and Nutritional Yeast for extra flavor.
Notes
These nutrition facts are for 1 serving of your recipe.
Total servings for this recipe: 4 The nutritional information is automatically calculated and can vary based on ingredients and products used.
Total servings for this recipe: 4 The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
Calories: 119kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 17mgPotassium: 359mgFiber: 3gSugar: 2gVitamin A: 1956IUVitamin C: 27mgVitamin K: 85µgCalcium: 73mgIron: 1mgMagnesium: 53mgPhosphorus: 114mgSelenium: 2µgZinc: 1mg
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