Minestrone Soup - Ellie Krieger

Name: Minestrone Soup - Ellie Krieger
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 ribs celery, diced (1/2 cup); 1 large carrot, scrubbed well, then diced; 1 medium red bell pepper, seeded and diced; 1 medium zucchini (about 8 ounces), diced; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 28 ounces canned, no-salt-added crushed tomatoes; 48 ounces (6 cups) vegetable broth or chicken broth; 15 ounces canned, no-salt-added small red beans, drained and rinsed; 1/2 cup elbow pasta, whole-grain; 1/3 cup freshly grated Parmigiano-Reggiano cheese, for garnish

4 steps

Updated at: Thu, 17 Aug 2023 12:48:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories180.1 kcal (9%)

Total Fat7 g (10%)

Carbs34 g (13%)

Sugars11.1 g (12%)

Protein9.2 g (18%)

Sodium1267.8 mg (63%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsolive oil

½ cupcelery

large, scrubbed well, then diced

1red bell pepper

medium, seeded and diced

1 teaspoondried oregano

1 teaspoondried basil

1 teaspoonkosher salt

½ teaspoonfreshly ground black pepper

28 ouncesno-salt-added crushed tomatoes

canned

48 ouncesvegetable broth

or chicken broth

15 ouncesred beans

canned, no - salt - added, small, drained and rinsed

½ cupelbow pasta

whole-grain

⅓ cupParmigiano-Reggiano cheese

freshly grated, for garnish

Instructions

Step 1

Heat the oil in a large soup pot over medium heat. Once the oil shimmers, add the onion, celery, carrot and bell pepper; cook for about 6 minutes, stirring occasionally, until they begin to soften.

Step 2

Add the zucchini, garlic, oregano, basil, salt and pepper; cook, stirring, for 2 minutes. Add the tomatoes and broth; bring to a boil, then reduce the heat to medium-low. Partially cover and cook for 10 minutes, stirring once or twice, then add the beans and pasta.

Step 3

Uncover; increase the heat to medium-high just long enough to return the soup to a boil, then reduce the heat to medium-low and cook uncovered for 10 to 15 minutes, until the pasta and vegetables are tender.

Step 4

Divide among individual bowls; garnish each portion with the cheese.

View on elliekrieger.com

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