Easy Healthy Minestrone Soup Recipe

Minestrone Soup Recipe Healthy Seasonal Recipes

WebSep 8, 2021 · Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes. …

1. Bring a medium saucepan of water to a boil. Add macaroni and cook according to package instructions. Drain.
2. Meanwhile, heat 2 tablespoons oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes.
3. Pour in wine and cook, stirring until most of the wine is evaporated, 1 to 3 minutes. Add in broth and zucchini, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, 4 to 6 minutes. Crush tomatoes into the soup and add any tomato sauce from the can. Stir in beans and the cooked macaroni and cook, stirring often until heated through, about 4 minutes.
4. Remove from heat. Stir in basil. Serve in bowls topped with Parmesan and additional olive oil if desired.

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Easy, Healthy Minestrone Soup Recipe Elizabeth Rider

WebJan 2, 2023 · Allow the greens to heat through the hot soup for about 10 minutes. Discard the bay leaves. Adjust the salt and pepper if needed. …

Rating: 5/5(2)
1. Heat the olive oil in a large soup pot over medium-high heat. Add the onions, carrots, celery, a large pinch of sea salt and pinch of black pepper, and sauté for 5–6 minutes, until the veggies are soft.
2. Reduce heat to low, add the garlic, bay leaf and Italian herbs, and continue to sauté for another 2–3 minutes, until very fragrant. Garlic burns easily, so watch it carefully, or reduce the heat until you add the liquid.
3. After the garlic is cooked and very fragrant, add the tomatoes with their juices and cook another minute. Next, add the beans, 1 quart of chicken or veggie stock, plus 4 cups of purified water (you’ll need 8 cups of liquid total; any combo of stock and/or water works). Add 2 teaspoons of sea salt and a few big pinches or turns of your black pepper grinder. Adjust the salt as needed depending on your liquid—add another teaspoon or two to taste if using no-salt-added stock.
4. Turn the heat to high to let it come to a boil for one minute. If using uncooked noodles, add the 1/2 cup uncooked noodles now and cook at a low boil until the noodles are cooked through, usually about 8 minutes. Reduce to a simmer. If your noodles are already cooked, add them now and reduce the soup to a simmer. Simmer on low for 15 minutes.

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Minestrone Soup (Easy, Healthy, Tasty!) FIVEheartHOME

WebMar 1, 2024 · Instructions. In a large pot or Dutch oven set over medium-high heat, heat the extra-virgin olive oil. Saute the onion until translucent, …

Rating: 5/5(7)
1. In a large pot or Dutch oven set over medium-high heat, heat the extra-virgin olive oil. Saute the onion until translucent, 3 to 5 minutes. Add the garlic, carrot, and celery and cook for 5 more minutes, stirring frequently, or until the vegetables are just tender.
2. Stir in the broth, crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, rosemary, thyme, 1 teaspoon salt, and black pepper to taste. Bring to a boil and reduce to a simmer. Stir well and place a lid on the pot, leaving it cracked about an inch for steam to escape; cook for 20 minutes. Add the canned beans, pasta, green beans, and spinach to the pot; stir to combine. Bring to a boil and reduce to a simmer once more. Stir well and cook uncovered for 10 to 15 minutes, stirring regularly, until the pasta is tender. Adjust the seasonings, adding more salt (1/4 teaspoon at a time) and pepper if necessary, and stir in the balsamic vinegar, if using. Serve hot topped with fresh Parmesan and parsley.

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