Healthy Minestrone Soup
Try this Healthy Minestrone Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 1 t olive oil
- 1 red bell pepper chopped
- 1/2 tsp black pepper
- 1 tsp dried basil
- 6 cups vegetable stock
- 1 large carrot peeled and chopped
- 4 garlic cloves minced
- 1/2 tsp dried thyme
- 1 large yellow onion diced
- 1 1/2 tsp dried oregano
- 1 tsp sea salt
- 1 28- ounce can of diced tomatoes
- 3 celery stalks chopped
- 2 cups green beans trimmed and chopped
- 1 can white kidney beans or cannellini beans
- 1 cup macaroni pasta (i used gluten-free brown rice nood
- 1/2 head of kale stemmed and chopped
- optional: 1/4 cup fresh parsley chopped
- Carbohydrate 152.867615136433 g
- Cholesterol 0 mg
- Fat 14.708417499754 g
- Fiber 15.045750153468 g
- Protein 8.358177499736 g
- Saturated Fat 2.11924249993616 g
- Serving Size 1 1 recipe (9082g)
- Sodium 35705.7997931183 mg
- Sugar 137.821864982965 g
- Trans Fat 0.781362999959443 g
- Calories 746 calories
Heat up a large pot over med-high heat and add olive oil.Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.Add in garlic and bell pepper and cook for 1 minute.Add in green beans and cook for another minute.Top with diced tomatoes, vegetable stock, spices and and beans and stir. DO NOT ADD PASTA!Bring to a boil and then let simmer, covered over med-low heat for 20 minutes.Add in pasta and kale and cook for 10 more minutes or until noodles are cooked.Top with fresh parsley, if using and serve warm.Will keep for a week in refrigerator for up to one week.
