Hearty Minestrone Soup with Seasonal Vegetables
Preparation Time:
100 min
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 200g of canned diced tomatoes
- 1 liter of vegetable broth
- 100g of pasta (like ditalini)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 100g of fresh spinach
- Grated Parmesan cheese for serving
Kitchen Tools Needed:
- Pot
- Ladle
- Knife
- Cutting Board
- Measuring Cups
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and garlic, sauté until translucent.
- Stir in the carrots and celery, cooking for about 5 minutes until they start to soften.
- Add the zucchini and red bell pepper, cooking for an additional 5 minutes.
- Mix in the canned diced tomatoes, vegetable broth, dried thyme, and dried basil. Bring to a simmer.
- Stir in the pasta and cook according to package instructions, usually about 10 minutes.
- Once the pasta is al dente, add the fresh spinach and season with salt and pepper.
- Simmer for another 5 minutes until the spinach is wilted.
- Serve hot with grated Parmesan cheese on top.
Macros:
- Total Calories: 385kcal
- Carbs: 50g
- Proteins: 15g
- Fats: 15g
