Simple, Healthy Minestrone Soup
By the Gracious Vegan
It’s been hard for me to find a favorite minestrone soup recipe over the years. So, of course, I have tinkered over and over with my own recipe to get it to where I really like it each and every time. I believe the secret is not to overdo the tomatoes or tomato paste. A little goes a long way. The vegetable combination is completely flexible, so you can make it your way. It’s a low-calorie soup—150 calories per 1.5-cup serving—making it a perfect meal-starter to fill you up.
Makes 7 cups (5 servings) (about 150 calories per serving)
Water-sauté the onion and garlic in a Dutch oven or other soup pot until they are translucent, 5-10 minutes. (What is water-sauté?)
1 onion, chopped
2 cloves garlic, chopped or minced
Add the following ingredients, bring to a boil, then reduce the heat and simmer on low heat, partially covered, for 20 minutes, stirring occasionally.
One 15- or 16-ounce can crushed tomatoes or tomato sauce
One 15-ounce can beans, any kind, drained and rinsed
4 cups vegetable broth
2 cups total small-diced zucchini, broccoli, green beans, and/or cauliflower
1 large carrot, peeled and diced
1 large celery stalk or several small ones, sliced or diced
1 potato, red or Yukon, diced (peeling is optional)
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried oregano
Freshly ground black pepper
Add pasta, partially cover, and cook an additional 10 minutes (or longer if the pasta needs more time.
1/4 cup uncooked pasta, e.g., whole wheat elbow macaroni, broken spaghetti, shells, anything
Adjust spices to suit your taste. The soup is ready to serve.
Timing: 50-60 minutes
Nutrition: About 150 calories per serving
Gluten-free if gluten-free pasta is used