Minestrone

Minestrone

Hello friends!

I hope you had an awesome week so far and are ready for the weekend-to-come! I know I am! 😉 In preparation of this weekend we decided to share with you one of the simplest and yummiest soup recipes.

Do you like a good hearty soup? If your answer is yes, you’re in good company! This minestrone is very nourishing and full of flavor.

Before sharing with you all the details, I’d like to mention that I don’t always use measurements when cooking a soup – everything is more of a ballpark. I like to rely on my senses rather than what the recipe dictates. That way I get to adjust the flavor according to my liking and learn how to cook better without a recipe. If you are like me, by all means try this soup by adjusting the measurements according to your taste. I’m sure you’ll end up with a delicious aromatic minestrone! 😀

Minestrone

Minestrone
Serves 8
Delicious, hearty minestrone soup to satisfy those comfort food cravings!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
181 calories
30 g
0 g
4 g
8 g
1 g
520 g
828 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
520g
Servings
8
Amount Per Serving
Calories 181
Calories from Fat 38
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 828mg
34%
Total Carbohydrates 30g
10%
Dietary Fiber 8g
31%
Sugars 5g
Protein 8g
Vitamin A
68%
Vitamin C
34%
Calcium
9%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 onion
  2. 2 large carrots
  3. 2 stalks celery
  4. 2 medium potatoes
  5. 2 Tbsp (30 mL) olive oil
  6. 15 oz. (425g) canned red kidney beans
  7. 15 oz. (425g) canned white kidney beans
  8. 2 medium zucchini
  9. 8 oz. (227g) can green beans (can be frozen)
  10. 16 oz. (454g) canned diced tomatoes
  11. 2 tsp (10g) salt
  12. 3 Tbsp (44 mL) vegetable stock base
  13. 8 cups (1.89 L) water
  14. handful of fresh parsley
Instructions
  1. 1. Dice the onions, carrots, celery and potatoes.
  2. 2. Heat oil in a large saucepan over medium heat. Saute onion, carrots, celery, potatoes and green beans until vegetables are slightly browned, about 20 minutes, stirring occasionally.
  3. 3. Add water, tomatoes with their liquid, zucchini, stock base and salt. Over high heat, heat to boiling, stirring frequently.
  4. 4. Reduce heat to low; cover. Simmer 30 min. or until all the vegetables are very tender. Do not overcook.
  5. 5. Stir in beans without the liquid. Cook for 10 min. longer or just until the soup is slightly thickened.
  6. 6. Add chopped parsley.
Notes
  1. I make this soup on Sunday for the upcoming busy week and refrigerate it in individual portions. It can be taken to work as a great nourishing lunch and you don't have to worry about what to cook because this soup can be refrigerated for almost an entire week! I hope you enjoy as much as we do in our home!
  2. Bon appetit! 🙂
beta
calories
181
fat
4g
protein
8g
carbs
30g
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The Copper Lemon http://thecopperlemon.com/
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2 Comments

  1. Paula Gregovich

    I made this minestrone! Was pleased at how all of this simple ingredients came together so deliciously! It was even better the next day 🙂 definitely going to start using this as a staple. Great job and thank you!!

     
    • Paula,

      Yay! So glad you loved it! This is definitely one of those staple recipes that’s so easy to make and then adjust according to your taste. And yes, it tastes even better the next day. Next time you make it you could add some of your favorite vegetables and experiment with different ingredients 🙂 This soup doesn’t last long in our house! Enjoy!

       

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