October 26, 2017

Minestrone Soup (30 minute!)



Gotta love the classics! This 10-ingredient, 30-minute Minestrone Soup is super comfy-cozy. I love how it's a beautiful mishmash of so many good things: veggies, pasta, and beans all swimming in a thick, tomatoey broth. Total comfort food! And composed of mostly pantry staples I usually have on hand, so it's always a great choice for those days I'm not quite sure what to cook. Feel free to put your own spin on this - there are endless variations and veggies to add depending on your own favorites and what's in season. Enjoy!

If you make or adapt this, come join The Garden Grazer on Instagram 🍓 and share a pic! I love seeing what you guys cook up.


Vegan, gluten-free (with gf pasta), oil-free
Serves about 5-6

Ingredients
1 onion
2 medium carrots
3-4 cloves garlic
15 oz. can diced tomatoes
15 oz. can tomato sauce
15 oz. can kidney beans
4 cups vegetable broth
1 1/3 cups uncooked pasta
1 1/2 cups cut green beans (I use frozen)
1 tsp. dried basil
Salt to taste
Optional: other herbs of choice (oregano, parsley, thyme), other veggies (spinach, zucchini, celery, corn, peas, broccoli)

Directions
Dice onion and carrot.
In a stockpot over med-high heat, saute onion and carrot in 2 Tbsp. broth/water for about 7 minutes.
Meanwhile, mince garlic.
When onion is translucent, add garlic and 1 tsp. basil. Saute 1 minute.
Add 4 cups broth, diced tomatoes, and tomato sauce. Increase heat and bring to a light boil.
When boiling, add kidney beans (rinsed and drained) and pasta.
Cover, reduce heat, and simmer for about 10 minutes or until pasta is tender.
Stir in green beans during last few minutes of cooking.
Salt to taste.

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