This plant-based soup is hearty and heart-friendly, too! The basil pesto, added near the end, really boosts the flavor.
Heart-friendly Minestrone
1 ½
to 2 tablespoons olive oil
½ large white onion, diced
1 cups carrots, diced
¾ cup celery diced
2 cloves garlic, minced
1 (14 oz.) can diced tomatoes
2 bay leaves
2 cups vegetable broth
1 ½ cups V-8 or tomato juice
1 to 2 cups water (start
with less and add more if needed)
2 tablespoons Italian
seasoning
½ teaspoon pepper
1 teaspoon kosher salt
¾ cup zucchini, diced
1 (15 oz.) can cannellini
beans (or great northern beans), drained
1 (15 oz.) can red kidney
beans, drained
½ cup small-sized macaroni
About 1/4 cup basil
pesto (homemade or purchased) + additional pesto for garnishing if desired
Grated Parmesan for garnishing if desired
- Heat olive oil over medium heat in a large soup pot.
- Sauté onion, carrot, celery and garlic in the oil until onions begin to turn translucent.
- Add tomatoes and bay
leaves.
- Add broth, tomato juice and water + Italian seasoning and salt/pepper.
- Bring soup to a boil, then reduce heat and allow to simmer for 20 to 30 minutes or until carrots are tender.
- Add potatoes and cook for an additional 10 minutes or until potatoes are almost tender.
- Add additional water or other liquids (could use additional broth or tomato juice) as needed. Taste and adjust seasonings as needed.
- Add zucchini, beans and pasta and continue to cook (about 15 minutes) until pasta is tender.
- Stir in pesto to taste.
- Serve with additional pesto and Parmesan if desired.
Recipe without photos . . .
Heart-friendly Minestrone
1 ½ to 2 tablespoons olive oil
½ large white onion, diced
1 cups carrots, diced
¾ cup celery diced
2 cloves garlic, minced
1 (14 oz.) can diced tomatoes
2 bay leaves
2 cups vegetable broth
1 ½ cups V-8 or tomato juice
1 to 2 cups water (start with less and add more if needed)
2 tablespoons Italian seasoning
½ teaspoon pepper
1 teaspoon kosher salt
¾ cup zucchini, diced
1 (15 oz.) can cannellini beans (or great northern beans), drained
1 (15 oz.) can red kidney beans, drained
½ cup small-sized macaroni
About 1/4 cup basil pesto (homemade or purchased) + additional pesto for garnishing if desired
Grated Parmesan for garnishing if desired
- Heat olive oil over medium heat in a large soup pot.
- Sauté onion, carrot, celery and garlic in the oil until onions begin to turn translucent.
- Add tomatoes and bay leaves.
- Add broth, tomato juice and water + Italian seasoning and salt/pepper.
- Bring soup to a boil, then reduce heat and allow to simmer for 20 to 30 minutes or until carrots are tender.
- Add potatoes and cook for an additional 10 minutes or until potatoes are almost tender.
- Add additional water or other liquids (could use additional broth or tomato juice) as needed. Taste and adjust seasonings as needed.
- Add zucchini, beans and pasta and continue to cook (about 15 minutes) until pasta is tender.
- Stir in pesto to taste.
- Serve with additional pesto and Parmesan if desired.
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