Oil-Free Garden-Fresh Minestrone
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.
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
Tried this recipe?Let us know how it was!