Minestrone Soup

Authorlisa
Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins
 2 tbsp olive oil
 1 medium onion, chopped
 2 medium carrots, peeled and diced
 1 stalk of chopped celery
 1 medium-small zucchini, quartered lengthwise and sliced
 28 ounces crushed tomatoes
 1.5 tsp salt free all purpose seasoning
 2/3 cup small pasta (gluten free: orzo, anellini)
 1 can chickpeas, washed and drained
 1 cup frozen green peas
 2 tbsp minced fresh parsley
 Salt and fresh ground pepper to taste
 4 cups water or vegetable broth
1

Heat the oil in a large soup pot.

2

Add the onion, carrots and celery if using and saute over med-low heat until golden.

3

Add the zucchini, tomatoes, seasoning and 4 cups of water or vegetable broth.

4

Bring to a simmer, then cover and simmer very gently until the vegetables are tender but not overdone (about 30 minutes).

5

Meanwhile, cook the pasta in a separate saucepan until al dente, drain.

6

When the vegetables are done, stir the cooked pasta and the chickpeas, peas and parsley into the soup.

7

Adjust the consistency with more water if necessary, then season with salt and pepper.

8

Simmer over very low heat for another 5 to 10 minutes, then serve.

9

Notes: Can be kept as a vegan dish if pasta and broth are vegan.

Category

Ingredients

 2 tbsp olive oil
 1 medium onion, chopped
 2 medium carrots, peeled and diced
 1 stalk of chopped celery
 1 medium-small zucchini, quartered lengthwise and sliced
 28 ounces crushed tomatoes
 1.5 tsp salt free all purpose seasoning
 2/3 cup small pasta (gluten free: orzo, anellini)
 1 can chickpeas, washed and drained
 1 cup frozen green peas
 2 tbsp minced fresh parsley
 Salt and fresh ground pepper to taste
 4 cups water or vegetable broth

Directions

1

Heat the oil in a large soup pot.

2

Add the onion, carrots and celery if using and saute over med-low heat until golden.

3

Add the zucchini, tomatoes, seasoning and 4 cups of water or vegetable broth.

4

Bring to a simmer, then cover and simmer very gently until the vegetables are tender but not overdone (about 30 minutes).

5

Meanwhile, cook the pasta in a separate saucepan until al dente, drain.

6

When the vegetables are done, stir the cooked pasta and the chickpeas, peas and parsley into the soup.

7

Adjust the consistency with more water if necessary, then season with salt and pepper.

8

Simmer over very low heat for another 5 to 10 minutes, then serve.

9

Notes: Can be kept as a vegan dish if pasta and broth are vegan.

Minestrone Soup

Sign up for our newsletter

Join Our Monthly Email List & Tips 4 Better Health!

  • This field is for validation purposes and should be left unchanged.
Office Closed