Minestrone soup

Ingredienti per 6 servings

2 Tbsp olive oil
1 large onion, diced
2 garlic cloves, minced
4 carrots, diced
2 stalks celery, diced
1/2 tsp dried basil
1/2 tsp dried oregano
28-ounce can of crushed tomatoes
48-ounce can of low-sodium chicken broth or veggie broth
1 cup canned kidney beans, drained and rinsed
3/4 cup elbow macaroni
Salt and freshly ground black pepper to taste
Grated parmesan cheese (optional)

Facile

Preparazione

1. Heat the oil in a large stockpot over a medium flame. Add the onion and cook until soft, about 5 minutes. Lower the heat to low-medium. Add the garlic, carrots, and celery and cook for about 10 minutes more, or until the vegetables are tender, stirring occasionally. Add a bit of water if the mixture gets too dry while cooking. Add the basil and oregano and stir to combine.

2. Add the tomatoes and chicken broth and bring to a boil. Lower the heat to low-medium, add the beans and macaroni, and let simmer for 15 minutes. Season with salt and pepper to taste. Garnish with a sprinkle of Parmesan cheese.

3. Calories: 238, Carbs: 37, Fat: 7, Protein:10.3

secondi, soup, beans, vegetarian August 17, 2011 01:36

Autore: Ellie Krieger