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Minestrone Soup With Fresh Vegetables

Diet.Chef's picture
Ingredients
  Onion 1 , chopped
  Garlic 3 Clove (15 gm), crushed
  Canned no salt added tomatoes 28 Ounce, undrained, chopped (2 Cans, 14 Ounce Or 440 Gram Each)
  Zucchini 2 , diced (Courgettes)
  Carrots 2 , peeled, diced
  Potato 1 Large, diced
  Dried oregano 1 Teaspoon
  Dried basil 2 Teaspoon
  Freshly ground black pepper To Taste
  Vegetable stock 1 3⁄4 Pint (4 Cup, 1 Liter)
  Canned red kidney beans 10 Ounce, rinsed and drained (315 Gram)
  Macaroni 5 Ounce, cooked, drained (155 Gram)
  Chopped fresh parsley 1 Tablespoon
  Grated parmesan cheese 2 Tablespoon
Directions

1. Place onion, garlic and 2 tablespoons of juice from tomatoes in a saucepan over a medium heat and cook for
2-3 minutes or until onion is soft. Add zucchini (courgettes), carrots, potato, oregano, basil and black pepper to taste and cook, stirring, for 5 minutes.
2. Stir in tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes.
3. Add red kidney beans, macaroni and parsley and cook over a low heat for 5 minutes or until heated through. Sprinkle with parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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