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Summer Vegetable Minestrone Soup

from the video Vegetarian Meals For The Day ▶︎

by Merle O'Neal

Ingredients

for 2 servings

  • 1 tablespoon oil
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 potato, peeled and cubed
  • 3 cloves garlic, minced
  • 28 oz (795 g) diced tomato, 1 can
  • 8 cups (1.8 L) vegetable stock
  • 2 zucchinis, diced
  • 15 oz (425 g) cannellini bean, 1 can, rinsed and drained
  • 3 cups (120 g) spinach
  • 2 cups (200 g) elbow pasta

Preparation

  1. Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
  2. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
  3. Bring to a boil.
  4. Place the lid on the pot, and simmer for 45 minutes.
  5. Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
  6. Allow to cool before serving.
  7. Enjoy
 
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