Classic Minestrone Soup

Name: Classic Minestrone Soup
Total time: 30 min
Yield: 6 Porciones
Ingredients: 1 tablespoon olive oil; 🧅 1 cup diced onion; 🥕 ¾ cup diced carrot; ¾ cup sliced celery; 🧄 1 teaspoon minced garlic; 1 ½ teaspoons minced fresh rosemary; 🥫 1 (15 ounce) can Contadina® Tomato Sauce; 1 (15 ounce) can cannellini beans, rinsed and drained; 💧 2 ½ cups water; 🥣 2 cups College Inn® Chicken Broth; 1 cup diced zucchini; ½ cup dry ditalini pasta; ¼ teaspoon black pepper; ¼ cup chopped fresh Italian parsley; 🧀 1 tablespoon shredded Parmesan cheese, or to taste

Costo $12.5, ahorrar $15

Fuente: Recommended by CookPal

30 Min
6 Porciones
$12.5

Classic Minestrone Soup

Costo $12.5, ahorrar $15

Fuente: Recommended by CookPal

30 Min
6 Porciones
$12.5

INGREDIENTES

Base Ingredients
- 1 tablespoon olive oil
- 🧅 1 cup diced onion
- 🥕 ¾ cup diced carrot
- ¾ cup sliced celery
- 🧄 1 teaspoon minced garlic
- 1 ½ teaspoons minced fresh rosemary
- 🥫 1 (15 ounce) can Contadina® Tomato Sauce
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 💧 2 ½ cups water
- 🥣 2 cups College Inn® Chicken Broth
- 1 cup diced zucchini
- ½ cup dry ditalini pasta
- ¼ teaspoon black pepper
- ¼ cup chopped fresh Italian parsley
- 🧀 1 tablespoon shredded Parmesan cheese, or to taste

PASOS

Heat oil in a large saucepan over medium-high heat. Sauté onion, carrot, celery, garlic, and rosemary until vegetables begin to soften, about 5 minutes.

Stir in tomato sauce, beans, water, broth, zucchini, pasta, and pepper; bring to a simmer.

Cook uncovered while stirring occasionally, until pasta is tender, about 10 minutes. Stir in parsley.

Serve topped with Parmesan cheese and additional parsley if desired.

NUTRIENTES

Por 1 porción

🔥

159

Calorías

7
Proteína
26
Carbohidratos
3
Grasas

💡 For a vegan option, replace Parmesan cheese with a plant-based alternative.Consider adding more vegetables like spinach or kale for additional nutrients.Use vegetable broth instead of chicken broth for a fully vegetarian version.Leftovers can be stored in the refrigerator for up to 3 days.