Minestrone Soup
Make this hearty Italian Minestrone Soup recipe that is loaded with fresh vegetables and past--on the table in under an hour!
Servings 8
Calories 207kcal
Equipment
- Stock Pot
- Ladle
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves of garlic chopped
- 1 onion chopped
- 2 celery stalks diced
- 2 carrots diced
- 2 zucchinis diced
- 2 tablespoon fresh parsley minced
- 2 tablespoon fresh thyme minced
- 1 16 oz. can cannellini beans drained
- 1 16 oz. can can diced tomatoes
- 1 cup ditalini pasta
- 2 32 oz boxes of chicken broth
- Salt and freshly ground black pepper
- ⅓ cup grated Parmesan cheese
Instructions
- In a large stockpot, heat oil over medium-high heat. Add garlic, onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in parsley & thyme, beans, tomatoes, zucchini, pasta and broth; bring to a boil. Then, reduce heat and cover. Simmer for 20 minutes or until pasta is tender. Season with salt and pepper to taste.
- Divide soup evenly into bowls and serve with grated parmesean cheese on top.
Notes
Note: To make this vegetarian replace the chicken stock with vegetable stock.
Nutrition
Serving: 1cup | Calories: 207kcal | Carbohydrates: 34g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 321mg | Potassium: 470mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2909IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 3mg