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Vegetable Minestrone Soup

30 min
4 servings
Health Score: 80/100
1.24 per serving
1 likes
Lunch Soup Main Course Main Dish Dinner Fall Winter
Vegetable Minestrone Soup

Ingredients

  • 1 bay leaf
  • 14 oz cannellini beans (canned)
  • 4 handfuls of carrots
  • 1 1/2 tsp basil (dried)
  • 6 oz elbow macaroni
  • 1 tsp dsh pepper
  • 2 tsp olive oil plus
  • 1 cooking onion
  • 1 tsp parmesan cheese (grated)
  • 1 1/2 tsp salt
  • 28 oz tomatoes (diced, canned)
  • 2 zucchinis

About

If you want to add more Mediterranean recipes to your recipe box, Vegetable Minestrone Soup might be a recipe you should try. This recipe serves 4 and costs $1.24 per serving. One portion of this dish contains approximately 19g of protein, 4g of fat, and a total of 412 calories. Autumn will be even more special with this recipe. Head to the store and pick up basil, tomato, carrots, and a few other things to make it today. It is brought to you by Foodista. It works best as a main course, and is done in about 30 minutes. 1 person were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is awesome. If you like this recipe, take a look at these similar recipes: Vegetable Minestrone Soup, Easy Vegetable Minestrone Soup, and Vegetable Garden Minestrone Soup.

Nutrition (per serving)

412kcal
Calories
79g
Carbohydrates
4g
Fat
13g
Fiber
19g
Protein
17g
Sugar

Instructions

  1. 1

    In a deep sauce pan or pot, heat about 2 tsps of oil or butter.

  2. 2

    Add bay leaf. When the bay leaf begins to splutter, add finely chopped onions and saute for a couple of mins until the onions are translucent.In the meanwhile, boil water with a pinch of salt in another pot.

  3. 3

    Add pasta and cook for about 6 to 7 mins. When done, drain all the water and set the pasta aside.

  4. 4

    Add the chopped zucchini and chopped carrots to the sauteed onions. Now, add salt and ground pepper and saute for a couple of mins. Empty the diced tomato cans into the sauce pan now.

  5. 5

    Add the remaining spices red chilli powder and dried basil to the tomatoes. Cover and let cook for at least 5 mins.Empty the cannellini beans into a bowl. Rinse under running water to drain out all the canned liquid and add the beans to the sauce pan. Also, add the cooked pasta now.

  6. 6

    Add about 2 cups of water, cover and let cook for about 15 mins. Give a taste test and adjust salt if needed.

  7. 7

    Serve with a hint of grated Parmesan cheese as garnish and some bread to dip into it!

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Preparation Details

Total Time: 30 minutes

Servings: 4

Very Healthy

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: No

Dairy Free: No

Low FODMAP: No

Source: foodista.com

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