Umami Recipes
Umami Recipes

Blue Zones Minestrone

6 servings

servings

10 minutes

active time

35 minutes

total time

Ingredients

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)

Directions

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

Serving Size

-

Calories

262.4 kcal

Total Fat

2.2 g

Saturated Fat

0.3 g

Unsaturated Fat

1.3 g

Trans Fat

-

Cholesterol

-

Sodium

1401.2 mg

Total Carbohydrate

54.4 g

Dietary Fiber

7.8 g

Total Sugars

7.4 g

Protein

10.6 g

6 servings

servings

10 minutes

active time

35 minutes

total time
Start Cooking