Olive Garden Minestrone Soup

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

4 cloves garlic (minced)

1 yellow onion (medium, chopped)

2 carrots (diced)

2 stalks celery (diced)

2 yellow potatoes (diced)

2 tsp dried oregano

½ tsp salt

¼ tsp black pepper

5 cups vegetable broth

28 oz canned diced tomatoes

15 oz canned chickpeas (or beans of choice, drained and rinsed)

1½ cup whole wheat pasta shells

1 cup fresh parsley (chopped)

Instructions

In a large pot, combine the garlic and onion with 1 to 2 tablespoons of water, and saute until softened, approximately 3 minutes.

Add the carrot, celery, potato, dried oregano, salt and pepper. Saute until the potato and carrot have softened, approximately 6 minutes.

Add the vegetable broth, diced tomatoes, chickpeas and pasta. Bring to a boil, then simmer uncovered for 12 to 15 minutes, until the pasta is cooked. Garnish with fresh parsley as desired.

Nutrition

• Calories: 262.4 kcal
• Lipides Totaux: 2.2 g
• Lipides Saturés: 0.3 g
• Lipides Insaturés: 1.3 g
• Sodium: 1401.2 mg
• Glucides Totaux: 54.4 g
• Fibres Diététiques: 7.8 g
• Sucres Totaux: 7.4 g
• Protéines: 10.6 g