Mmmm….Minestrone Soup
Mmmm….Minestrone Soup
Carrots, celery, green beans, tomatoes, and onions make this a great veggie-loaded soup to keep you warm on cold Fall and Winter days!
Ingredients
- 1 Medium red onion, chopped
- 2 cloves garlic, crushed and chopped
- 1 bunch fresh parsley, chopped
- 2 teaspoons olive oil
- 1 (28 oz) can tomato puree or diced tomatoes (drained)
- 2 quarts low-sodium vegetable broth (Pacific Rim)
- 4-5 Medium sliced carrots
- 3 stalks celery, sliced
- 1 1/2 cup frozen green beans
- 1 (14 oz) can kidney beans, drained
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon oregano
- 1 tablespoon basil
Directions
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Step 1
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| Sauté onion, parsley and garlic in olive oil in a large stock pot. |
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Step 2
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| Add celery, carrots, broth and tomato puree (or diced tomatoes) along with herbs. |
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Step 3
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| Simmer approximately 45-60 minutes. |
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Step 4
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| When vegetables are just about tender, add kidney beans until soft. Enjoy! |
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