MINESTRONE SOUP RECIPE

This minestrone soup recipe is a nutritious, veggie loaded soup with a tomato broth, italian seasoning, and quick cut pasta. it’s naturally vegan, equipped in half-hour, and cherished by way of humans of all ages! a reliable, selfmade minestrone soup must be a staple in every person’s healthy meal rotation.

Traditional minestrone normally includes greens, vegetable or bone broth, and pasta. it’s versatile enough to feature for your favorite plant-based proteins or animal proteins. you can use clean, frozen, or canned greens, and sky’s the restriction with the aggregate you operate. cross crazy…use all your favorites!

Beans are some other famous ingredient and, even though no longer required, they do upload fiber and protein to minestrone. i left them out of this recipe, but you may without difficulty upload them! (see recipe under)

Minestrone soup is essentially a vegetable soup with pasta noodles. pasta adds volume and texture to the soup. i assume this makes it greater interesting to consume, specially for kids…and for me lol.

INGREDIENTS

• 2 Tbsp Olive Oil
• 3 cloves Garlic chopped
• 3 medium Carrots chopped
• 2 stalks Celery chopped
• 1/2 medium Red Onion diced
• 2 small Zucchini diced
• 2 14.5-oz cans No Salt Added Diced Tomatoes keep juice
• 6 cups Reduced Sodium Vegetable Broth
• 1 tsp dried Oregano
• 1 tsp dried Parsley
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 cup Short Pasta Noodles
• Parsley for garnish optional

INSTRUCTIONS

1. In a 4 quart soup pot, saute CARROT, CELERY, ONION, GARLIC, and ZUCCHINI in OLIVE OIL until tender.
2. Add DICED TOMATOES (with juice), VEGETABLE BROTH, OREGANO, PARSLEY, SALT, and PEPPER.
3. Turn heat to HIGH and heat until soup starts to boil; turn heat to medium low (to simmer).
4. Add PASTA NOODLES, continue simmering about 8-10 minutes until pasta is tender; serve warm.

Recipe From : https://thekitchengirl.com/minestrone-soup-recipe/