Minestrone Soup

January 12 , 2013 by: Loubna Healthy, Healthy Meals, Lunch, Soups & Salads

Minestone Soup 0
Minestrone soup is one my favorite soups to make winter nights. When I was in college, I used to buy the canned minestrone soup for a quick dinner so I could go back to my homework and projects. One day I decided to make my own. I tried many minestrone soup recipes, and created many more. I finally came up with this simple one that is both healthy and delicious.

For the recipe, I am using frozen sliced carrots to save time. I always have frozen and fresh vegetables on hand. When I don’t have time to peel and chop, frozen vegetables come in handy. They can really save you a lot of time when trying to whip a quick meal. Of course I prefer fresh vegies, but I think it’s still better to cook a fresh meal using frozen vegetables than eating take out. Now if have time, then go ahead and use the fresh vegetables, they will taste so much better.

This minestrone soup tastes ten times better the next day. I like to make a big pot and have it for lunch during the winter for 2 or 3 days.

Let try this delicious minestrone soup!

Prep Time: 10 Minutes

 Cook Time: 60 Minutes

Serves: 4

 Ingredients:

1/2 onion chopped
2 sticks of celery sticks
1 cup of frozen sliced carrots, or 2 fresh sliced carrots
1 Tomato, peeled and diced
1 cup of frozen green peas
1/2 cup of canned pink beans
1 tablespoon of tomato taste
1 cup of fusilli pasta
Salt and pepper to taste
1 teaspoon of Italian herbs
1 chicken bouillon
1 tablespoon of olive oil
5 cups of water

Directions:

Pre-heat Cooking Pot, add olive oil, Onions, Carrots, and Celery
To a medium size pot, add olive oil, onions, carrots and celery. Season with salt and pepper.

6
Saute the vegetables for 5 to 10 minutes until the vegetables are softened. Then add the Italian herbs and chicken bouillon.

8
Once the chicken bouillon is melted, add the diced tomatoes and tomato paste.
Add the 5 cups of water, cover the pot and cook on medium heat for 20 to 25 minutes.

11
Add the green peas, pink beans and pasta. Cook with lid off for 7 to 10 minutes or just until the pasta is cooked.
The green peas and pink beans just need to be heated through, but I like to cook them with the pasta so they will absorb the flavors from the soup.

12

Enjoy the minestrone soup hot.

Minestrone Soup
Author: Loubna El Maziati
Prep time:
Cook time:
Total time:
Ingredients
  • 1/2 onion chopped
  • 2 sticks of celery sticks
  • 1 cup of frozen sliced carrots, or 2 fresh sliced carrots
  • 1 Tomato, peeled and diced
  • 1 cup of frozen green peas
  • 1/2 cup of canned pink beans
  • 1 tablespoon of tomato taste
  • 1 cup of fusilli pasta
  • Salt and pepper to taste
  • 1 teaspoon of Italian herbs
  • 1 chicken bouillon
  • 1 tablespoon of olive oil
  • 5 cups of water
Instructions
  1. To a medium size pot, add olive oil, onions, carrots and celery. Season with salt and pepper.
  2. Saute the vegetables for 5 to 10 minutes until the vegetables are softened. Then add the Italian herbs and chicken bouillon.
  3. Once the chicken bouillon is melted, add the diced tomatoes and tomato paste.
  4. Add the 5 cups of water, cover the pot and cook on medium heat for 20 to 25 minutes.
  5. Add the green peas, pink beans and pasta. Cook with lid off for 7 to 10 minutes or just until the pasta is cooked.
  6. The green peas and pink beans just need to be heated through, but I like to cook them with the pasta so they will absorb the flavors from the soup.
  7. Enjoy the minestrone soup hot.

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Hi there! I am Loubna. A food blogger and recipe developer from Morocco. I live in beautiful southern California with husband and 2 boys. I mainly post recipes that are easy, healthy and delicious. Pick a recipe, gather your ingredients and let's get cooking!

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