How To make Hearty Minestrone Eating Well
2 Tablespoons Olive Oil
3 Medium Leek
washed,sliced thin
4 Cups Reduced Sodiun Chicken Broth :
defatted
1 Large Red Potato scrubbed&diced
2 Teaspoons Dried Thyme
1/2 Teaspoon Salt :
or to taste
1/2 Teaspoon Freshly Ground Black Pepper or to taste
1/2 Cup Orzo
15 Ounces White Beans :
drained&rinsed
2 Each Zucchini,Trimmed 1/4'd,sliced thin
1 Pound Spinach :
stemmed&washed
2 Tablespoons Cider Vinegar
2 Tablespoons Freshly Grated Paremesan
In a large pot or dutch oven,heat the oilve oil over med-high heat. Add the leeks and cook,striing occasionally,until soft,approximate 3-4 minutes. Add the broth and 1 cup water. Add potatoes,thyme
and s&p. Bring to a boil,reduce heat to low and let simmer for 5 minutes,covered.
Add the orzo and cook,striing to prevent sticking,for 5 minutes. Add the beans and zuchinni. Cook,partially covered for about 8 more minute or until pasta and veggie are tender.
Stir in the spinach and cook 2 more minutes. Season with the vinegar. Ladle into bowls and sprinkle on the cheese. Makes 8 cups. Serves 4 as a main course 385 calories per serving
22 grams protein
6 grams fat
67 grams carbohydrates
510 mg sodium
2 mg cholesterol
How To make Hearty Minestrone Eating Well's Videos
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Veggie Packed Minestrone Soup Recipe
This veggie-packed minestrone soup is inspired by a successful weight-loss program's most popular soup recipe. Full of flavor, it fills you up for only 169 calories per 2-cup serving. Whip up a big pot of this easy, delicious vegetable soup today!
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Minestrone Soup: budget-friendly one-pot meal! #shorts
You'll love my take on this classic Italian minestrone soup! This easy vegetarian minestrone soup recipe is the best for busy weeknights. Minestrone soup is a healthy, hearty budget-friendly one-pot meal!
FULL RECIPE ????
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INGREDIENTS:
???? ¼ cup extra virgin olive oil
???? 1 small yellow onion, chopped
???? 2 carrots, chopped
???? 2 celery stalks, diced
???? 4 garlic cloves, minced
???? 1 zucchini or yellow squash, diced
???? 1 cup green beans, fresh or frozen
???? Kosher salt and black pepper
???? 1 teaspoon paprika
???? ½ teaspoon rosemary
???? 1 15- oz can crushed tomatoes
???? 6 cups broth, vegetable or chicken broth
???? 1- inch Parmesan cheese rind, optional
???? 1 bay leaf
???? 2 to 3 sprigs fresh thyme
???? 1 (15- oz) can kidney beans
???? Large handful chopped parsley
???? Handful fresh basil leaves
???? Grated Parmesan cheese, to serve (optional)
???? 2 cups cooked ditalini or elbow pasta
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Healthy Living: Minestrone Soup for Eating Well - Essentia Health
Bonnie Brost, an Essentia Health dietitian, shares a Minestrone Soup recipe that's packed with vitamins and flavor.
Hearty Minestrone soup | Vegetarian recipe by crazy4veggie.com
Count me in in the soup lover club. Especially when I heard something like “Minestrone soup” ;), I am always starving for this amazingly yummy Italian soup. Packed with vegetables, beans and pasta, this soup is one pot meal. Serve with toasted bread or garlic cheese bread and a green salad is the perfect way to enjoy this Italian classic soup. This is soup has fix days in my calendar. Once in 2-3 week, this soup must be cooking in my kitchen. Doesn’t matter what season is going on, I can’t hold myself to make this soup. The really good thing about this soup is its dam healthy packed with lots of veggies, fibers, carb. What else do you need???? Have full bowl of minestrone soup and your tummy will not ask anything more. What I really like about this soup is you can make it with your own way. Add any vegetables, pasta, beans and enjoy it with your way. This is dam versatile recipe which you enjoy it anytime.
#hotsoup
#crazy4veggie
#healthysoup
#vegsoup
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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.