MINESTRONE SOUP RECIPE

This soup Soup formula could be a wholesome, green goods loaded soup with a tomato broth, Italian seasoning, and short cut food. It’s naturally vegetarian, prepared in half-hour, and blue-eyed by folks of ALL ages!

A reliable, home-baked soup soup ought to be a staple in anyone’s healthy meal rotation. Classic soup generally includes vegetables, vegetable or bone broth, and pasta. It’s versatile enough to feature in your favorite plant-based proteins or animal proteins.

You can use contemporary, frozen, or canned vegetables, and sky’s the limit with the mixture you employ. Go crazy…use all of your favorites!

Beans area unit another common ingredient and, though not needed, they are doing add fiber and supermolecule to soup. I left them out of this formula, however you'll simply add them! (See formula below)

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/