Minestrone Soup
$0.00 Cooking Fee
Serving Size: 1 cup
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Cook pasta according to instructions. Drain and set aside.
- Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
- Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
- Turn heat down to low and simmer for 5-6 minutes.
- Add spinach; season with salt and pepper to taste.
- Portion out pasta into large soup bowls. Pour soup over pasta and garnish with Parmesan cheese and basil.
Cook Times
Ingredients
Ingredients
- 6 ounce elbow macaroni other small pasta
- 3 tablespoon extra virgin olive oil
- 1 yellow onion medium, diced
- 2 stalk celery with leaves, diced
- 3 clove garlic chopped
- 8 cup vegetable stock
- 2 carrot medium, peeled and diced
- 28 ounce canned whole peeled tomatoes chopped with liquid
- 32 ounce canned dark red kidney beans rinsed
- 1 zucchini diced
- 1/3 cup Italian parsley finely chopped
- 3 cup baby spinach packed
- 1 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
- 1 cup grated parmesan cheese
- 1/3 cup fresh basil chiffonade
Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Wooden SpatulaReheating/Serving Instructions
Store cooked pasta separately from soup. Heat soup in the microwave or on the stovetop, then add pasta to individual portions.
Nutrition
Calories: 299kcal | Carbohydrates: 44g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 1301mg | Potassium: 767mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 170mg | Iron: 4mg
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