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Minestrone Vegetable Soup

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Minestrone Vegetable Soup Minestrone Vegetable Soup

Minestrone Vegetable Soup






Minestrone is one of my favorite soups. It is so adaptable. You can use whatever left over vegetables you have in the fridge, fresh from the garden, or frozen. It makes a meal in itself, or can be used as an appetizer or first course.

Serving Size: 4
Ingredients:

1 onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
3-4 cups water
1 vegetable bouillon cube
1 can kidney beans, drained and rinsed
fresh mix of veggies like red bell pepper, carrots, broccoli, peas, corn etc. (alternatively you can use frozen veggies)
? teaspoon basil
1 cup cooked chickpeas
? teaspoon oregano
˝-ľ cups vermicelli pasta
? teaspoon paprika powder
? teaspoon rosemary
1 can tomato paste
1 can crushed tomatoes
lemon juice
pinch red pepper flakes salt & pepper

Directions:

Using a large pot, sauté the onion in the olive oil.
Wash and cut all vegetables in bite size pieces.
Add the vegetables to the cooking onions.
Add water, vegetable bouillon, stewed tomatoes, beans, salt, pepper and herbs.
Simmer for 30 minutes or until the vegetables have softened.
Add the pasta and stir well to mix.
Add tomato paste and pasta and cook until pasta is soft.
Add a splash of lemon juice and the red pepper flakes.
Season to taste.
Serve.

Related Posts:Light Vegetable Barley SoupWinter Root Vegetable SaladVegetable Ravioli and Mushroom Salad with Kale, Walnut PestoTVP and Sauerkraut SoupParsnip Apple SoupThe post Minestrone Vegetable Soup appeared first on Vegalicious Recipes.

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Minestrone Vegetable Soup Minestrone Vegetable Soup

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Fuente de la noticia: vegalicious
Fecha de publicación: 05-03-2018 21:34
visto: 47

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