Minestrone
- Number of Servings: 5
Ingredients
1-2 T olive oil1 cup carrots, chopped1 cup parsnips, chopped1 medium onion, chopped2 cloves garlic, minced15 oz can of chickpeas or cannellini beans, rinsed4 cups vegetable stock 1 cup water14 oz can diced tomatoes1/8 tsp salt, or to taste1/4 tsp pepper, or to taste2 T fresh basil, or 2 tsp dried2 tsp fresh rosemary, or 1/4 tsp dried
Heat olive oil in soup pot over medium heat.
Cook carrots and onion for 10 minutes.
Add garlic and cook 1 more minute.
Stir in beans, broth, and water.
Bring to a boil, reduce heat, and simmer for 15 minutes.
Stir in pasta, and cook 5-7 minutes, until tender.
Stir in tomatoes and herbs, heat through.
Optional and awesome: Ladle soup into oven-safe bowls, floaing a piece of bread in bowl. Cover with shredded mozzarella or Italian cheese blend and place under broiler until golden and bubbly.
Cook carrots and onion for 10 minutes.
Add garlic and cook 1 more minute.
Stir in beans, broth, and water.
Bring to a boil, reduce heat, and simmer for 15 minutes.
Stir in pasta, and cook 5-7 minutes, until tender.
Stir in tomatoes and herbs, heat through.
Optional and awesome: Ladle soup into oven-safe bowls, floaing a piece of bread in bowl. Cover with shredded mozzarella or Italian cheese blend and place under broiler until golden and bubbly.
Nutritional Info Amount Per Serving
- Calories: 243.8
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 914.6 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 8.2 g
- Protein: 7.2 g
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