Minestrone Soup

March 19, 2013

260

Minestrone soup- YUM!!! It's even better the next day! Plus, use whatever you have in your frig or freezer or even canned. I would loved to have used kale, but I had used it all up. If you have zucchini or squash, add it. Sweet potatoes-perfect! I used a whole grain noodle and you could use a gluten free rice noodle as well. Are you vegetarian? Sub vegetable broth, add wine. This recipe is so versatile, no wonder it began as a peasant food for the poor in early Italy. It enabled homes th

Ingredients:

1 large Onion-diced
2-3 carrots-diced
2 stalks celery-diced
3 cloves garlic-minced
1 yellow pepper-diced
1 red pepper-diced
2 tbsp extra virgin olive oil
8 cups chicken broth or vegetable broth
1 can tomato puree(I used my own-I froze from last summer)
2-3 small potatoes-diced
1 tsp dried basil
1 tsp dried oregano
1 can green beans-drained
1 can kidney(red or white) beans-rinsed and drained
2 cups pasta
salt & pepper to taste
Parmesan cheese

In a large stock pot, heat to medium 2 tbsp Extra virgin olive oil, pour in all the vegetables and stir and saute for 8-10 minutes until softened. Add the tomatoes and broth and bring to a boil....
See the full directions on my site

Nutritions

Calories
717

Sodium
1398mg
58% DV

Fat
44g
67% DV

Protein
27g
54% DV

Carbs
46g
15% DV

Fiber
7g
29% DV