Minestrone Soup

  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 30 mins

Ingredients

1sprig each: fresh basil, oregano and rosemary
6cups vegetable or chicken stock
1 1/2cups chopped tomatoes
1cup chopped celery
1/2cup onion, chopped
1/2cup thinly sliced zucchini
1/2cup thinly sliced carrot
1/2cup chopped bell pepper
1/2cup sliced mushrooms
2cloves garlic, minced
2 bay leaves
2teaspoons dried basil
1 1/2teaspoons dried oregano
1teaspoon salt
1/2teaspoon pepper
1 1/2cups dried pasta (your choice)
Parmesan cheese, grated

Instructions

  1. Chop or snip the fresh herbs. Combine stock and herbs in a large pot. Bring stock to a boil.
  2. Add vegetables, garlic, dried herbs, salt and pepper. Reduce heat and simmer 20 minutes or until vegetables are just tender. Add pasta and cook an additional 8 to 10 minutes or until pasta is soft.
  3. Remove bay leaves. Ladle soup into bowls and sprinkle with grated Parmesan cheese.

Recipe courtesy of the Young Chef’s Academy.

Nutritional Info *per serving

  • Glycemic Load 3.83
  • Calories 130
  • Fat 2.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 5mg
  • Sodium 570mg
  • Potassium 420mg
  • Carbohydrate 19g
  • Fiber 2g
  • Sugars 5g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 25%
  • Calcium 4%
  • Iron 8%
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