Serves 8

Minestrone Soup
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Ingredients

  • 1 Tablespoon of olive oil
  • 1 medium to large onion, chopped 3 carrots, sliced or diced
  • 2 stalks of celery, diced
  • 2 garlic cloves, minced
  • 6 cups of vegetable stock or water 1 bay leaf
  • 1 (28 oz can) tomatoes with juice 1/3 cup of brown rice
  • 1 (16 oz can) organic kidney beans, un- drained or 2 cups home-cooked kidney beans
  • 1 lb of fresh green beans cut into 1 inch pieces or one 10 oz package frozen cut green beans

Instructions

  1. In a 6 quart pot, saute onion, celery, carrots, and garlic until softened.
  2. Add stock or water, tomatoes, rice and bay leaf.
  3. Bring to a boil and cover, reducing heat to simmer for 50 minutes; stir in kidney beans and green beans and simmer for 5-10 minutes more until all vegetables are tender.
  4. Remove bay leaf before serving. Save leftovers for another day.

Notes

You may adjust the ingredients to accommodate your desired portions.

Tags

Courses
Dinner
Cuisines
Mediterranean

Nutrition

Calories

93 cal

Fat

4 g

Carbs

18 g

Protein

2 g
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