Tomato Corn Minestrone soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Tomato Corn Minestrone soup calories by ingredient
Introduction
This hearty vegetarian soup takes advantage of late summer garden crops or throwing together vegetables in your fridge for a quick soup on a busy weeknight. This hearty vegetarian soup takes advantage of late summer garden crops or throwing together vegetables in your fridge for a quick soup on a busy weeknight.Number of Servings: 8
Ingredients
-
1 large yellow onion, diced
2 stalks celery, diced
3 cloves fresh garlic, diced
2 T. olive oil
28 oz, canned whole tomatoes, smashed
2 whole fresh tomatoes, diced
2 c. carrots, diced
10 fresh green beans cut into 1" pieces
1 ear sweet corn kernels (from cob)
4 c. vegetable stock
1 T. basil/garlic/pine nut pesto
1 T. parsley
1 t. oregano
1 t. thyme
2 t. kosher salt
1 t. fresh ground black pepper
1-2 cans dark red kidney beans, rinsed and drained
Small shell pasta (optional)
Parmesan/Reggiano cheese grated fine for garnish (optional)
Tips
*Empty the 28 oz can of whole tomatoes into a bowl and manually squish all of the tomatoes until they are in small bits, retaining all liquid.
** In lieu of pasta (I do not add it though traditional minestrone usually calls for it), you can garnish with a few crunchy garlic croutons on top before serving.
Directions
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.