Description
Minestrone soup is a traditional Italian soup that’s loaded with veggies and usually contains either pasta or rice in it. Rather than get it from a can, easily make your own.
Ingredients
Scale
- 1½ tablespoons avocado oil
- 2 carrots, sliced
- 1 white onion, diced
- 2 zucchini, end cut off and chopped
- 3–4 stalks celery, chopped
- 2½ cups fresh green beans, ends cut off and chopped
- 4–6 cups chicken bone broth (substitute vegetable broth to keep this vegetarian and vegan)
- one 24-ounce can diced tomatoes
- two 15-ounce cans kidney beans, rinsed (or soak dry beans overnight)
- two 15-ounce cans white beans, rinsed (or soak dry beans overnight)
- 1½ cups water
- 3 cups fresh spinach
- 2 cups gluten-free shell pasta
- fresh basil for topping
Instructions
- In a large pot, heat avocado oil and sauté carrots, onion, zucchini, celery and green beans for 5 minutes.
- Add in broth, tomatoes, beans and water.
- Bring soup to a boil then reduce heat and simmer for 15 minutes.
- Add spinach and pasta, stirring until well-combines and allow to simmer for 20 minutes, or until pasta is tender.
- Allow soup to rest for 10 minutes then serve topped with basil.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Soups, Appetizers
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (575 g)
- Calories: 250
- Sugar: 6.9 g
- Sodium: 239 mg (10% DV)
- Fat: 4.9 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 41.2 g
- Fiber: 10.1 g
- Protein: 13.2 g
- Cholesterol: 27 mg