Tomato Corn Minestrone soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large yellow onion, diced2 stalks celery, diced3 cloves fresh garlic, diced2 T. olive oil28 oz, canned whole tomatoes, smashed2 whole fresh tomatoes, diced2 c. carrots, diced10 fresh green beans cut into 1" pieces1 ear sweet corn kernels (from cob)4 c. vegetable stock1 T. basil/garlic/pine nut pesto1 T. parsley1 t. oregano1 t. thyme2 t. kosher salt1 t. fresh ground black pepper1-2 cans dark red kidney beans, rinsed and drainedSmall shell pasta (optional)Parmesan/Reggiano cheese grated fine for garnish (optional)
In a large stockpot:
1. Saute onion, celery and garlic in olive oil until translucent.
2. Add canned tomatoes (*see tip), whole diced tomatoes, carrots and green beans, corn and herbs.
3. Add vegetable stock
4. Bring to a boil and then simmer for about 30 minutes or until fresh veggies are fork tender
5. Add salt/pepper
6. At the end, add rinsed and drained kidney beans and/or Great Northern Beans (or one can of each).
7. Simmer 10 more minutes on low heat
8. Prepare small shell pasta per package instructions and add in pasta only as each bowl is prepared
9. Serve with finely grated parmesan/reggiano cheese to garnish and stir into individual bowls.
Serving Size: Makes about 10 soup bowl servings
Number of Servings: 8
Recipe submitted by SparkPeople user PATTISHINEHAYES.
1. Saute onion, celery and garlic in olive oil until translucent.
2. Add canned tomatoes (*see tip), whole diced tomatoes, carrots and green beans, corn and herbs.
3. Add vegetable stock
4. Bring to a boil and then simmer for about 30 minutes or until fresh veggies are fork tender
5. Add salt/pepper
6. At the end, add rinsed and drained kidney beans and/or Great Northern Beans (or one can of each).
7. Simmer 10 more minutes on low heat
8. Prepare small shell pasta per package instructions and add in pasta only as each bowl is prepared
9. Serve with finely grated parmesan/reggiano cheese to garnish and stir into individual bowls.
Serving Size: Makes about 10 soup bowl servings
Number of Servings: 8
Recipe submitted by SparkPeople user PATTISHINEHAYES.
Nutritional Info Amount Per Serving
- Calories: 57.2
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,057.6 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.8 g
- Protein: 1.2 g
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