Name: Minestrone Soup
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Italian
Ingredients: 1 Onion, diced; 1 cup (150 g) of carrots, half moons; 1 cup (150 g) of celery, chopped; 1 cup (150 g) of zucchini, chopped; 1-15 oz (420 g) can cannellini beans, rinsed and drained; ½ cup (75 g) of cherry tomatoes, sliced in half; ½ cup (75 g) of French green beans, cut into ½ in pieces; 1 ½ (210 g) cups of small shell pasta; 1 (150 g) cup of red potatoes, skin on, diced the same size as your shell pasta; 10 cups (2 liters + 480 ml) of vegetable broth; ¼ cup (60 ml) tomato paste; 3 cloves of garlic; 2 tbsp (30 ml) dried Italian seasoning (oregano, basil etc); 1 tsp (5 ml) salt; ½ tsp (2.5 ml) freshly cracked pepper; ½ cup (45 g) of parmesan cheese, freshly grated for garnish (1 tbsp per person); ½ cup (45 g) of fresh Italian parsley, chopped, for garnish (1 tbsp per person)

Learn how to make a delicious, veggie packed, minestrone soup recipe. A wonderful Sunday Night Dinner Idea!

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Even though spring has sprung, especially out here in Southern California, I know there are few friends and family back east still braving winter's chill...

For this I have the perfect remedy! My homemade Minestrone Soup Recipe. Hearty, healthy and delicious I love to make a big batch of this on Sunday to last throughout the week.

It's perfect as a weeknight meal or packed into the lunchbox the next day. Topped with some freshly grated parmesan cheese, and roughly chopped Italian parsley, it cannot be beat!

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Minestrone Soup

Yield: serves 8

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

A veggie packed Minestrone Soup recipe that is as easy as it is delicious!

Ingredients

1 Onion, diced
1 cup (150 g) of carrots, half moons
1 cup (150 g) of celery, chopped
1 cup (150 g) of zucchini, chopped
1-15 oz (420 g) can cannellini beans, rinsed and drained
½ cup (75 g) of cherry tomatoes, sliced in half
½ cup (75 g) of French green beans, cut into ½ in pieces
1 ½ (210 g) cups of small shell pasta
1 (150 g) cup of red potatoes, skin on, diced the same size as your shell pasta
10 cups (2 liters + 480 ml) of vegetable broth
¼ cup (60 ml) tomato paste
3 cloves of garlic
2 tbsp (30 ml) dried Italian seasoning (oregano, basil etc)
1 tsp (5 ml) salt
½ tsp (2.5 ml) freshly cracked pepper
½ cup (45 g) of parmesan cheese, freshly grated for garnish (1 tbsp per person)
½ cup (45 g) of fresh Italian parsley, chopped, for garnish (1 tbsp per person)

Instructions

Saute onion until soft and translucent. Then add the rest of the ingredients and simmer uncovered for 20-30 mins until pasta and potatoes are fork tender and soup has thickened.
Garnish with freshly grated parmesan cheese, and fresh chopped Italian parsley.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 874mgCarbohydrates: 103gFiber: 24gSugar: 5gProtein: 36g

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