AUTOPLAY
Minestrone Soup
6 steps
What you’ll need
1 15oz can rinsed and drained
White Beans
1/2 cup
Diced Carrots
2 cloves
Garlic Cloves Minced
1/4 cup chopped
Fresh Italian Parsley
1 medium diced about 8 oz
Zucchini
1 15 oz can rinsed and drained
Red Kidney Beans (optional)
2 leaves
Bay leaves
32 oz
Reduced Sodium Chicken Broth (can Sub For Vegetable)
1/2 cup
Chopped Onion
1 28oz can
Tomato Purée
2 tablespoons chopped
Fresh Basil
2 cups fresh or frozen
kale or spinach
Parmesan Cheese Rind (optional)
2 teaspoons
Olive Oil
1/2 cup
Diced Celery
1 sprig or some dried to taste
fresh rosemary
To taste or about 1/2 teaspoon each
Salt And Black Pepper
2 cups
Small Pasta (optional)
1 15oz can rinsed and drained
Chickpeas (optional)
Heat oil in large pot over med-high heat. Add carrots, onions, celery, garlic & sauté about 15 min.
1. Heat oil in large pot over med-high heat. Add carrots, onions, celery, garlic & sauté about 15 min.
1
Sauté about 15 minutes (until tender and fragrant).
2. Sauté about 15 minutes (until tender and fragrant).
2
Add broth, tomato purée, beans, parmesan rind, rosemary, parsley, bay leaves, basil, salt & pepper.
3. Add broth, tomato purée, beans, parmesan rind, rosemary, parsley, bay leaves, basil, salt & pepper.
3
Cover & cook on low heat for about 40 minutes. Add zucchini & spinach/kale. Cover and cook for 8-10.
4. Cover & cook on low heat for about 40 minutes. Add zucchini & spinach/kale. Cover and cook for 8-10.
4
Remove bay leaves, rosemary sprig & Parmesan rind (if used). Season to taste.
5. Remove bay leaves, rosemary sprig & Parmesan rind (if used). Season to taste.
5
Ladle soup into bowl and add cooked pasta if desired.
6. Ladle soup into bowl and add cooked pasta if desired.
6