Hearty, healthy, inexpensive and ohh so delicious. This Minestrone Soup is super easy to make and full of goodness. Packed with nutritious vegetables and wholesome flavours this is the kind of soup I like to eat in these cold winter days, and is a great way to use those veggies and leftover meats laying around in the fridge.
Total Time
40min
4.7
3 Ratings
Author: Mi Terruño Food
Servings:
6
Ingredients
•
1
Medium
Onion
•
3
cloves
Garlic
•
2
Large
Carrots
•
1
Large
Zucchini
•
1/2
Yellow Bell Pepper
•
1/2
Green Bell Pepper
•
1/2
Leek
•
2
stalks
Celery
•
1
cup
Frozen Green Peas
•
2
Tomatoes
•
3
Medium
Potatoes
•
1
cup
Green Beans
•
to taste
Salt
•
to taste
Ground Black Pepper
•
4
Tbsp
Extra-Virgin Olive Oil
•
1
tsp
Dried Rosemary
•
8 1/3
cups
Vegetable Stock
•
2
Bay Leaves
•
to taste
Parmesan Cheese
Cooking Instructions
1.
In a hot pot add the Extra-Virgin Olive Oil (4 Tbsp), Onion (1), Garlic (3 cloves), Leek (1/2), Celery (2 stalks), and Yellow Bell Pepper (1/2), stir and leave to cook for 10 min approx at a medium temperature. After 10 minutes add the Carrots (2) and Green Bell Pepper (1/2), stir and leave to cook for 5 minutes.
2.
After adding the Zucchini (1), Potatoes (3), Vegetable Stock (8 1/3 cups), Dried Rosemary (1 tsp), Parmesan Cheese (to taste), and Tomatoes (2), stir and leave to cook for 20 minutes approx. Season with Salt (to taste) and Ground Black Pepper (to taste). After this add the Bay Leaves (2), Green Beans (1 cup), and Frozen Green Peas (1 cup). stir and continue to cook until the carrots are soft.
3.
Once all the veggies are soft turn off the hob and add the leftover meat if using, cover and leave to rest for approx 10 minutes. Serve immediately with grated Parmesan on top and crusty bread. Serve and enjoy!
Nutrition Per Serving
CALORIES
215
FAT
9.7 g
PROTEIN
4.2 g
CARBS
29.3 g
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