A delicious minestrone soup recipe, perfect for a quick and budget-friendly meal! Minestrone soup has tortellini and vegetables, great for cool weather.
|Diced onion||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Diced carrot||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Green beans||2 Cup (32 tbs) (fresh or frozen)|
|Diced tomatoes/One 15 ounce can||1 1/2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm)|
|Dried basil||1 Tablespoon|
|Dried thyme||1/2 Teaspoon|
|Crushed red pepper||1/2 Teaspoon (optional)|
|Broth||6 Cup (96 tbs) (chicken or vegetable)|
|Small pasta||1 Cup (16 tbs)|
|Cooked drained beans||2 Cup (32 tbs)|
|Fresh spinach/Chard||2 Cup (32 tbs)|
|Fresh parsley||2 Tablespoon|
|Parmesan cheese||1 Tablespoon (for serving)|
|Fresh basil||1 Tablespoon (for serving)|
1.Heat oil in a large pot and sauté onions, carrots, celery, green beans until softened.
2.Add tomatoes, garlic, basil, thyme, red pepper, salt and stir well.
3.Add broth, cover with a lid and bring to boil. Add pasta, set timer and cook according to package directions.
4.When timer dings, add beans, greens, parsley and cook until greens wilt.
5.Garnish with grated parmesan or basil before serving.
6.Serve and enjoy!