09/30/2025
Minestrone Soup
2 tbsp olive oil
1 medium bell pepper, diced
2 cups chopped onion
3-4 cups (or more) water
5 medium cloves garlic, minced
2 cups tomato puree
1 stalk celery, minced
fresh black pepper, to taste
1 medium carrot, diced
½ cup freshly minced parsley
1 tsp oregano
1 tap basil
1 small zucchini, diced, and/or
1 cup diced eggplant
½ to 1 cup dry pasta (any shape)
1 or 2 medium-sized ripe tomatoes, diced (optional)
1-1 ½ cups cooked pea beans, chickpeas, or kidney beans
Heat olive oil in a kettle or Dutch oven. Add the onion and garlic. Sauté over med. Heat for about 5 mins, then add celery, carrot, eggplant, oregano, black pepper, and basil. Cover and cook over very low heat about 10 min. stirring occasionally. Add bell peppers, zucchini, water, and tomato puree. Cover and simmer about 15 min. Add the beans and simmer another 5 mins. Bring soup to gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes and serve right away
Makes: 8 servings Exchange: 1 fat, 1 protein, 1 veggie
