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1 tablespoon extra-virgin olive oil
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1 medium yellow onion, chopped
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3 medium carrots, peeled and sliced
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3 medium stalks celery, sliced, leaves reserved for garnish
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2 tablespoons chopped garlic
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2 teaspoons dried oregano
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/2 teaspoon ground pepper
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2 tablespoons unsalted tomato paste
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6 cups reduced-sodium vegetable broth
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1 (15-ounce) can no-salt-added kidney beans, undrained
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1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
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1 medium zucchini, sliced into half-moons
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2 cups frozen green beans
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1 cup whole-wheat orzo
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1 1/2 teaspoons sherry vinegar
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1/4 cup grated Parmesan cheese
Minestrone Soup
This fresh and simple minestrone soup is the perfect recipe for chilly days. Adding the ingredients in stages allows this quick-cooking soup to develop deep flavors in a short time. Cooking the pasta in the soup is an easy and efficient way to add body. This minestrone soup would work with different veggies (think peas, cabbage or winter squash) or another type of canned bean, like creamy cannellini beans or even chickpeas.
Nutrition Information
288
Calories
47g
Carbohydrates
9g
Protein
541mg
Potassium
10g
Fiber
8g
Sugar
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