minestrone soup
This Minestroni soup is fast, economical, healthy and delicious. Its vegan since most packaged pasta is vegan. Moreover, this soup could be made gluten free if you used quinoa instead of pasta. It lends itself well to substitutions. I added a few garlic cloves with the onions at the beginning, and I used white kidney beans since cannellini wasn't available at the time.
method
Stove Top
Ingredients For minestrone soup
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1/4 colive oil
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1 mdyellow onion,chopped
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1 tspdried thyme
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1 tspdried oregano
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1 tspsalt
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1/2 tspblack pepper
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1/2 tspcinnamon
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1/4 tspcloves
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1/2 bunchswiss chard or spinach, chopped
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140 gcabbage, sliced
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2 mdcarrots, chopped
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5 cwater or veggie broth
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1 cantomatoes, 14 ounce can
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1 1/2 csmall pasta such as ditalini
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1 cancannellini or cranberry beans, drained and rinsed
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2 Tbspred wine vinegar
How To Make minestrone soup
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1Heat the oil in a large pot.Stir in the onion and cook until translucent.
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2Stir in the spices and seasonings and cook until fragrant, about 30 seconds.
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3Add greens, cabbage and carrots and cook until carrots start to become tender, about 8 minutes. Stir often.
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4Add water (or broth) and tomatoes and pasta. Simmer, stirring from time to time, until the pasta is al dente.
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5Stir in beans and vinegar and heat.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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