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Minestrone Soup

 

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Minestrone Soup
 

 

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Recipe

Minestrone Soup

This soups is so quick and easy I love it anytime. The best part of this soup is cutting the broccoli and cauliflower really small, it is a little more work, but so worth it.

Times

  • Prep Time : 15 minutes min
  • Cook Time : 45 minutes min
  • Ready Time : 1 hour

Servings

8

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons chopped garlic
  • 1 cup diced carrots
  • 1 cup diced onions
  • Salt and pepper to taste
  • 1 pinch dried oregano
  • 1 cup tomato paste
  • 8 cups water or stock of choice
  • 3/4 cup broccoli florets, chopped small
  • 3/4 cup cauliflower florets, chopped small
  • 1 can cannellini beans
  • 1/2 cup diced zucchini
  • 1/2 cup uncooked tubettini pasta

Directions

1 Heat the olive oil in a soup pot over medium heat. Add the garlic and saute until it turns brown, about 11/2 minutes. Add the carrots and onions and saute until the onion is glazed, about 4 minutes. Add the salt, pepper and oregnao and tomato paste.
2 Add the water or stock and bring to a boil, simmer for 20 minutes.
3 Add the broccoli, cauliflower, cannellini beans and zucchini. Simmer for 10 minutes. Add the pasta and cook for another 15 minutes.

 

Tags

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

4 Responses to Minestrone Soup

  1. avatar says: fanwick

    Tasteless, first recipe from your site that my family disliked.

    • That is so strange, I just made it again last night, the only addition is I liked to sprinkle some Parmesan cheese on top, but we all loved it, I am looking forward to leftovers for lunch.

  2. One of the things I learned early on as a home cook is to taste while cooking. So if something seems in need of seasoning, I add more. I make so many different versions of minestrone soup — usually add lots more herbs and usually fresh ones, but everyone’s taste buds are different, so recipes that are as flexible as soup have to be seasoned with flexibility, don’t you think?

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