Description
Discover how to make a delicious Summer Vegetable Minestrone Soup that is packed with fresh seasonal ingredients. Perfect for a light and nutritious meal!
Ingredients
- 1 tablespoon (15 ml) oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1 potato, peeled and cubed
- 3 cloves garlic, minced
- 28 oz (794 g) diced tomato, 1 can
- 8 cup (1920 ml) s vegetable stock
- 2 zucchinis, diced
- 15 oz (425 g) cannellini bean, 1 can, rinsed and drained
- 3 cup (720 ml) s spinach
- 2 cup (480 ml) s elbow pasta
Instructions
- Heat oil in a large pot and add carrots, celery, onion, salt, pepper, and potato, cooking over medium heat for about 3 minutes.
- Incorporate the garlic and sauté for an additional minute. Pour in diced tomatoes, vegetable stock, and zucchini.
- Increase the heat to bring the mixture to a rolling boil.
- Cover the pot and allow it to gently simmer for 45 minutes.
- Introduce the cannellini beans, spinach, and pasta into the pot. Replace the lid and continue simmering for another 10 minutes.
- Let the soup cool down before serving.
- Savor your meal.
Notes
- Consider enhancing the flavor by using a mix of vegetable and chicken stock.
- Add your preferred herbs or spices like basil, oregano, or red pepper flakes for a personalized touch.
- For a thicker consistency, crush some cooked potatoes to help thicken the broth.
