Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.
Late Summer Tomato Recipes you NEED to try!
Celebrate the final days of summer (and the best summer tomatoes!) with these seasonal, tomato-packed recipes :) All recipes are linked below
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Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
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How to Make Tomato & Basil Soup Recipe | Perfect Winter soup | Easy to Make at Home.
Hi, everyone!
Tomato Basil Soup is one of the most favorite recipes for winters.
Pair this with small break muffins or soup sticks.
{Tip-} While cooking this soup choose good quality res tomatoes which are not too sour in taste.
Always Serve Hot, Enjoy! :)
Soupe au Pistou: Vegetable Soup with Basil & White Beans Recipe Demo
An elegant, nourishing vegetable soup that freezes well. Recipe details and extra notes at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Soupe au Pistou - Provencal Vegetable Soup with Basil
4 oz dried white beans (soaked overnight, drained)
6 cups water
(or 1 can of white beans)
2 quarts chicken stock
2 carrots, diced
1 lb tomatoes, peeled, cored, seeded, and chopped
1 onion, chopped
1 leek, tender parts only, diced
bouquet garni: 1 bay leaf, 1 thyme sprig, 1.5 parsley stems
salt and freshly ground pepper
4 oz green beans, trimmed, cut into 1/2 inch lengths
2 small zucchini, diced
pistou:
1.5 garlic cloves
1 cup packed basil leaves
freshly ground pepper and salt
1 cup freshly grated parmesan cheese
1/2 cup olive oil
Put the beans in a pot with the water. Bring to a boil and simmer for 1 hour or until tender, then drain.
Put the beans, carrots, onions, leeks, and tomatoes in a stock pot and add chicken stock. Add a bay leaf, thyme sprigs, parsley, salt and pepper.
Bring it all to a boil, then reduce to a simmer for 30 minutes.
Add the green beans and zucchini and cook for 10 minutes. Discard the bouquet garni. Taste for seasoning.
For the pistou: Pound the garlic, basil, and salt in a large mortar. Work in some of the parmesan until the mixture is a stiff paste, then add the oil little by little, adding more parmesan until the mixture is barely fluid. Alternatively, you can use a food processor.
Ladle the hot soup into hot bowls with pistou on top or pass pistou separately.
This soup is pretty blah without the basil, so you can’t miss this!
A food processor is significantly better, but I’m gonna try with just a spoon for those of you who may not have a food processor.
Summer Harvest Soup With Corn, Tomatoes & Zucchini
This Summer Harvest Soup is chock full of veggies straight from the garden and an easy and delicious way to use up an overstock of summer produce.
Try serving it topped with a dollop of chimmichuri or fresh pesto!
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