Minestrone Soup
A hearty, healthy, meal in a bowl.
Servings: 8 (1 cup each)
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups / 500 mL | Cooked, frozen white navy beans. If using canned, rinse well. |
| 1 cup / 125 mL | Whole-wheat pasta (either shells or elbows), uncooked |
| 2 tbsp. / 25 mL | Olive oil |
| 1 medium | Onion, chopped |
| 2 cloves | Garlic, chopped |
| 2 ribs (stalks) | Celery, chopped |
| 4 ripe | Tomatoes, cubed |
| 1 medium | Zucchini, cubed |
| 1 lb. / 250 g | Fresh green beans, sliced into 1" / 2.5 cm pieces |
| 1 tsp. / 5 mL | Fresh pepper or to taste |
| 8 cups / 2 L | Water |
| 1 tbsp. / 15 mL | Dried basil |
| 1 clove | Garlic, whole |
| 2 tbsp. / 25 mL | Parmesan cheese |
Instructions
- Thaw navy beans or cook as needed. Set aside.
- Cook pasta - do not add salt, drain and set aside.
- Heat oil in large skillet, add onion, chopped garlic, carrots and celery. Saute until onion is translucent.
- Add tomatoes, zucchini, green beans, pepper and water.
- Bring to a boil, then reduce heat, partially cover and simmer for 30 minutes.
- Add the navy beans and pasta. If soup is too thick, add a little extra water.
- In a blender or food processor - place basil, whole garlic clove and 1 cup of the soup from the pot. Blend until smooth and then return this all back into the pot of soup.
- Mix well, heat to hot and serve with a small sprinkle of Parmesan cheese on top of each bowl.
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