Go Back
Print
Notes
–
+
servings
Smaller
Normal
Larger
Minestrone Soup
Print Recipe
Save Recipe
Saved Recipe!
Servings
6
people
Ingredients
1x
2x
3x
1
tablespoon
olive oil
1
medium
onion
chopped
3
cloves
garlic
pressed
1
large
carrot
peeled and chopped
2
medium stalks
celery
chopped
2 1/2
cups
cut green beans
1
14.5-oz. can
diced tomatoes
1 1
14.5-oz. can
stewed tomatoes
15
ounces
navy beans
drained and rinsed or homemade
4
cups
low sodium vegetable broth
1
teaspoon
cayenne pepper
1
teaspoon
dried rosemary
crushed
1
teaspoon
dried oregano
sea salt and freshly ground black pepper
to taste
Instructions
Heat the olive oil in a large saucepan with a tight-fitting lid over medium-high heat.
Add onion, garlic, carrot, and celery; cook for 3 to 5 minutes, stirring regularly, until carrot becomes soft and onion is translucent.
Reduce heat to medium and add remaining ingredients; stir well. Bring mixture to a boil then reduce heat, cover and simmer for 10 minutes; serve hot.
Notes
SERVING SUGGESTION:
Serve a big spinach salad on the side. Add some focaccia bread.
VEGETARIAN:
No changes necessary.
KOSHER:
No changes necessary.
GLUTEN FREE:
Make sure canned tomatoes, beans, and broth are gluten-free.
NUTRITION:
Per Serving: 203 Calories; 3g Fat; 15g Protein; 32g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 738mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1/2 Fat. Points: 5
Tried this recipe?
Let us know
how it was!