Quick & Savory Minestrone
The family and I went out to Olive Garden last week and I must say there aren’t many meat- and dairy- free options. As in none. I finally settled on the Minestrone soup… It was good, but I knew I could do better.
And I have. So much better.
Delicious.
Hearty.
Satisfying.
Try this soup and then tell me you don’t feel the same way. I dare you.
Gather
Step by step
- Heat olive oil in large pot over medium-high heat.
- Add in the onion and cook until translucent, about 4 minutes.
- Add in the garlic, cook 30 seconds.
- Add the celery and carrots and cook until they begin to soften, about 5 minutes.
- Stir in the green beans, dried oregano and basil, 1/4 tsp salt, and pepper to taste; cook for 3 more minutes.
- Add the diced and crushed tomatoes and the vegetable base and water to the pot and bring to a boil.
- Reduce the heat to medium-low and simmer for 10 minutes.
- Stir in the kidney beans, pasta, and barley and cook until the pasta and veggies are tender, about 10 minutes.
- Ladle into bowls and enjoy!
Nutrition
Calories 247.5 Total Fat 4.3 g Saturated Fat 0.6 g Polyunsaturated Fat 0.8 g Monounsaturated Fat 2.6 g Cholesterol 0.0 mg Sodium 1498.2 mg Potassium 619.4 mg Total Carbohydrate 44.6 g Dietary Fiber 11.4 g Sugars 5.2 g Protein 10.3 g Vitamin A 74.3 % Vitamin B-12 0.0 % Vitamin B-6 12.2 % Vitamin C 27.6 % Vitamin D 0.0 % Vitamin E 3.0 % Calcium 8.5 % Copper 15.9 % Folate 18.4 % Iron 16.4 % Magnesium 13.5 % Manganese 25.3 % Niacin 9.7 % Pantothenic Acid 4.4 % Phosphorus 13.0 % Riboflavin 9.3 % Selenium 4.7 % Thiamin 12.4 % Zinc 6.0 %
Recipe adapted from Food Network.
Category: Soups, Vegan, Vegetarian
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