Minestrone Soup

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 55 minutes

配料

1 tablespoon olive oil

1 tablespoon butter

1 medium onion (chopped)

2 sticks celery (chopped)

3 medium carrots (peeled & sliced)

3 cloves garlic (minced)

1 (28 ounce) can crushed tomatoes

4 cups chicken broth or veggie broth

1 small zucchini (chopped)

1 cup fresh green beans (chopped)

1 (14 ounce) can red kidney beans (drained)

1 (14 ounce) can white kidney (cannellini) beans (drained)

1/2 teaspoon Italian seasoning

3/4 cup uncooked elbow macaroni

Salt & pepper (to taste)

Fresh basil (optional, to taste)

Freshly grated parmesan cheese (to taste)

步骤

Add the oil, butter, onion, celery, carrots, and garlic to a large soup pot. Sauté for 7-10 minutes.

Stir in the crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat to high, and bring it to a boil.

Once the soup is boiling, reduce the heat so it's simmering and cover the pot with the lid slightly open and cook for 10 minutes.

Stir in the pasta. Continue simmering the soup (I leave the lid off) for another 15-20 minutes or until the pasta and veggies are tender. Stir occasionally to stop the pasta from sticking to the bottom.

Before serving, season to taste with salt & pepper (I am generous with both), stir in the basil (if using), and serve each bowl with some parmesan cheese grated/shaved over top. This minestrone is fairly thick. If you find it too thick, add a splash more broth to thin it out (especially leftovers).

营养

• 卡路里: 299 kcal
• 总脂肪: 6 g
• 饱和脂肪: 2 g
• 不饱和脂肪: 3 g
• 反式脂肪: 1 g
• 胆固醇: 5 mg
• 钠: 974 mg
• 总碳水化合物: 51 g
• 膳食纤维: 12 g
• 总糖: 11 g
• 蛋白质: 14 g