Oil-Free Garden-Fresh Minestrone Soup

Beans, Legumes, Recipe, Soups & Stews, Veggies
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This recipe is not only easy to make but also a wholesome and nutritious delight. Hailing from Italy, this versatile soup has won my heart with its deliciousness and nutrient-packed goodness. Crafted from simple, garden-fresh ingredients, it guarantees a happy and fiber-rich culinary experience your tummy will love!

  1. A Symphony of Vegetables: Unveil the vibrant medley of vegetables that dance together in a pot of minestrone. Carrots, celery, tomatoes, beans, and greens come together to create a nutritious and colorful palette. Discover the art of balance in this hearty concoction.
  2. Broth Magic: Dive into the soul-soothing broth that forms the backbone of minestrone. Explore the key elements that infuse the broth with warmth and depth, elevating the entire soup to a comforting experience.
  3. Herbs that Sing: Journey through the aromatic world of herbs like oregano, thyme and basil that add layers of flavor to minestrone. Uncover the secrets of seasoning that turn a simple vegetable soup into a culinary masterpiece.
  4. Pasta or Rice, the Carb Dilemma: Explore the variations of minestrone, including the choice between pasta and rice. Understand how this decision can impact the overall texture and character of the soup, offering a customizable experience for every palate.
  5. Regional Twists: Take a virtual tour of Italy as we highlight regional variations of minestrone. From Tuscany to Sicily, each locale adds its unique touch, making minestrone a diverse and culturally rich dish.

Oil-Free Garden-Fresh Minestrone

Melissa
Delicious heartwarming minestrone soup, a classic Italian delight that captivates with its rich flavors and nourishing fresh ingredients. With a tomato, garden veggie and legume base this recipe is VERY versatile.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 115 kcal

Ingredients
  

  • 1.5 cups pasta small like ditalini
  • 5 cups veggie broth
  • 1-15 oz can diced tomatoes
  • 1-15 oz can kidney beans
  • 2 carrots sliced
  • 1 bell pepper
  • 1 zucchini
  • 1 onion
  • 3 garlic cloves
  • 1-2 cups kale escarole, spinach etc work too
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • basil fresh

Instructions
 

  • Wash, peel and cut all the veggies in bite size.
  • In a pot add a little water then add onion, carrots and celery. Cook about 5 minutes on high until veggies softened.
  • Add all the other ingredients except pasta and greens. Bring to boil.
  • When the soup is boiling, add pasta and let it boil 10 minutes.
  • When soup is ready, turn stove off and add greens. It will wilt quickly. Serve with fresh basil on top and avocado toast on the side. LOVE YOUR LIFE!

Notes

This recipe is so versatile. Use any veggies you have. Make sure you have pasta, broth, tomatoes and a bean as you base. Some great veggies to add are turnip, green beans, escarole, yellow squash, potatoes and more.
Let me know what you use!

Nutrition

Serving: 8gCalories: 115kcalCarbohydrates: 23gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 170mgPotassium: 449mgFiber: 5gSugar: 4gVitamin A: 3968IUVitamin C: 39mgCalcium: 66mgIron: 2mg
Keyword fiber-rich, oil-free
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