Minestrone soup
Deborah Dana
The minestrone soup is an ideal Italian soup for a cold day. It is a cheap recipe but with high nutritional value.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
16
Servings
  • 1 can white bean
  • 1 can red bean
  • 1 can chickpeas
  • 1 tablespoon vegetable oil
  • 1 cup celery
  • onions, finely chopped
  • 2 cloves garlic
  • 700 grams tomato, washed and chopped finely
  • 1 cup carrot, finely chopped
  • 1/4 cups parsley, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon basil
  • 1 cup elbow pasta, for soup
  • 4 tablespoons Parmesan cheese, grated
  • pepper, to taste
Preparation
15 mins
15 mins
Low
  • In a large pot over medium heat heat the oil and brown the celery, onion and garlic for 4-5 minutes.
  • Add the tomato, and the carrot, reduce to low heat, cover and let cook until the vegetables are cooked.
  • Add the tomato puree, the beans, the chickpea, and the spices.
  • Let it heat and 5 minutes before serving the soup add the pasta.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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