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This is a great hearty soup with a lot vegetables and garbanzo beans for added protein. Leave out the pasta for a lower carb option. I love to serve this with a rustic bread on the side. I love to use this vegetable chopper when making soup, it really cuts down on the prep time.
Minestrone Soup
Ingredients
- 3 Tbsp. Olive Oil
- 1 cup chopped onion (white or yellow)
- 4-5 crushed garlic cloves
- 1 cup minced celery
- 1 cup cut carrots
- 1 cup chopped zucchini
- 1 cup chopped green pepper
- 1-1/2 cup (1 can) of garbanzo beans
- 1 cup dry pasta (I like to use small shells)
- 1 cup chopped fresh tomatoes
- 2 cups tomato puree
- 3-1/2 cups vegetable stock
- 3 Tbsps. dry red wine (optional)
- 2 tsp salt
- 1/4 tsp black pepper
- 1 tsp basil
- 1 tsp oregano
- 1/2 cup chopped parsley (garnish)
- Parmesan cheese (optional)
Directions
- In a large soup pot (Click here for our favorite), sauté garlic and onion in the olive oil until they are soft and translucent.
- Add 1 tsp of salt, celery & carrots, mix well
- Add oregano, black pepper and basil, mix and then let simmer on low heat covered for 5-8 minutes.
- Add green peppers, zucchini, puree, veggie stock, garbanzo beans and wine. Cover and simmer for 15 minutes.
- Add tomatoes, remaining salt. Continue to simmer on low heat until 10 minutes before eating.
- Bring to a boil and add the pasta, boil pasta in the soup until tender.
- Serve with parsley and parmesan.
Let me know if you make this delicious, hearty soup!
