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Amaya’s 15-Minute Hearty Veggie Minestrone Recipe

Veggie-Powered Minestrone Soup (Hearty & Low-Calorie)
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Enjoy a hearty and filling minestrone soup packed with vegetables, perfect for a low-calorie meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups chopped fresh spinach or kale
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add garlic, oregano, basil, thyme, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
  3. Pour in vegetable broth and diced tomatoes. Bring to a boil.
  4. Stir in cannellini beans and pasta. Reduce heat and simmer for 10-12 minutes, or until pasta is al dente.
  5. Stir in spinach or kale and cook until wilted, about 2-3 minutes.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley and Parmesan cheese if desired.

Notes

  • For a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta.
  • Feel free to add other vegetables like zucchini, bell peppers, or green beans.
  • This soup freezes well. Let it cool completely before transferring to airtight containers.

Nutrition

Find it online: https://whiskdaily.com/veggie-powered-minestrone-soup-hearty-low-calorie/