Corrigan's Minestrone

Name: Corrigan's Minestrone
Total time: 40 min
Yield: 12 Servings
Ingredients: 🥔 5 potatoes, peeled and cubed; 🥕 5 carrots, chopped; 4 stalks celery, chopped; 🧅 1 sweet onion, chopped; 🧄 3 cloves garlic, chopped; 2 tablespoons olive oil; 🍅 1 (6 ounce) can tomato paste; 1 (15 ounce) can kidney beans, drained and rinsed; 1 (14 ounce) can vegetable broth; 1 ½ quarts water; 3 tablespoons chopped fresh basil; 2 tablespoons chopped fresh oregano; 🧂 1 tablespoon salt; 2 cups uncooked elbow macaroni

Cost $10, save $20

Source: Recommended by CookPal

40 Min
12 Servings
$10

Corrigan's Minestrone

Cost $10, save $20

Source: Recommended by CookPal

40 Min
12 Servings
$10

INGREDIENTS

Vegetables
- 🥔 5 potatoes, peeled and cubed
- 🥕 5 carrots, chopped
- 4 stalks celery, chopped
- 🧅 1 sweet onion, chopped
- 🧄 3 cloves garlic, chopped
Pantry Staples
- 2 tablespoons olive oil
- 🍅 1 (6 ounce) can tomato paste
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (14 ounce) can vegetable broth
- 1 ½ quarts water
- 3 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 🧂 1 tablespoon salt
Grains
- 2 cups uncooked elbow macaroni

STEPS

Heat olive oil in a large pot over medium heat. Stir in potatoes, carrots, celery, onion, and garlic.

Mix in tomato paste, kidney beans, vegetable broth, and water. Season with basil, oregano, and salt. Cook and stir for 30 minutes, or until vegetables are tender.

Mix macaroni into the pot and continue cooking for 10 minutes, or until macaroni is tender.

NUTRIENTS

Per 1 serving

🔥

221

Calories

8
Protein
42
Carbs
3
Fats

💡 This dish is excellent for meal prepping as leftovers can be refrigerated and reheated.For a gluten-free option, substitute the elbow macaroni with gluten-free pasta.Add a handful of fresh spinach at the end for an extra nutrient boost.To reduce sodium, use low-sodium vegetable broth and adjust the salt amount.