Name: Minestrone Soup
Yield: 1 servings
Ingredients: 2 tablespoons olive oil; 1 cup onion, diced; ½ cup celery, diced; 1 cup carrots, diced; 3 fresh garlic cloves, finely chopped; ¼ teaspoon crushed red pepper flakes; 2 teaspoons dried oregano; ¼ teaspoon dried rosemary; 1 can (14 ounce) low-sodium diced tomatoes; 8 cups low-sodium vegetable stock; 1 cup dry pasta; 1 can (14 ounce) low-sodium kidney beans, drained and rinsed; 2 cups green cabbage, thinly sliced; Salt and pepper, to taste; Grated parmesan cheese, to taste (optional)

AuthorGarden KitchenCategoryDinner, Featured, Lunch, Vegetables

Yields1 Serving

2 tablespoons olive oil

1 cup onion, diced

½ cup celery, diced

1 cup carrots, diced

3 fresh garlic cloves, finely chopped

¼ teaspoon crushed red pepper flakes

2 teaspoons dried oregano

¼ teaspoon dried rosemary

1 can (14 ounce) low-sodium diced tomatoes

8 cups low-sodium vegetable stock

1 cup dry pasta

1 can (14 ounce) low-sodium kidney beans, drained and rinsed

2 cups green cabbage, thinly sliced

Salt and pepper, to taste

Grated parmesan cheese, to taste (optional)

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2.Heat oil over medium heat in a large soup pot. Add onions, celery, carrots, and garlic. Sauté until tender, about 7-10 minutes.

3.Add spices and sauté until fragrant, 2-3 minutes.

4.Add tomatoes (with juice) and vegetable stock. Bring to a simmer.

5.Add beans and cabbage, simmer for 10-15 minutes.

6.Meanwhile, in a separate pot, bring salted water to a boil. Add pasta and simmer until cooked but still slightly firm to the bite. Strain and rinse pasta under cool water.

7.Add pasta to the soup and simmer for 5 minutes.

8.Season with salt and pepper to taste.

9.Top with parmesan cheese if desired.

10.Serve warm and enjoy!

Ingredients