#Easy Minestrone Soup Recipe

Minestrone - one of the repeat meals of some of the longest living populations in the world! You can find my version by googlin’ PlantYou minestrone. It’s so warming and delicious. Enjoy 🥰 #recipe #soup #minestrone #easyrecipe #plantbased #plantbasedrecipe #bluezones #bluezone #healthy #healthylifestyle #healthyrecipes

Minestrone Soup. 2 tbs olive oil 1 medium onion, diced 1 large carrot, diced 1/2 cup diced celery 1 zucchini, quarter diced 1 large garlic clove, minced Salt and pepper 1 15oz can of petite diced tomatoes 3 tbs tomato paste About 5 cups of veggie broth 1 tbs Italian seasoning 1 15oz can of kidney beans, drained and rinsed 1 15oz can of white beans, drained and rinsed 1/2 cup of noodles Any additional greens you like, I used diced asparagus. Other options: spinach or kale Heat a large pot with oil and add all veggies, garlic and salt and pepper. Cook for 5-7 min. Then add tomatoes, tomato paste, broth and Italian seasoning. Mix and bring to a simmer. Once simmering, add all remaining ingredients. Simmer until noodles are cooked through. #soup #souprecipe #minestrone #minestronesoup

🫒🥘 Minestrone Soup. 🙏 Thank you: @bytheforkful 😍 Type "Soup" If you Want to Get More FREE Mediterranean Recipes from Me 💁‍♀️ With this Minestrone Soup: ✅️ Preparing Time: 5 Minutes. ✅️ Calories: 234kcal 👉Ingredients 1 tbsp olive oil 1 tbsp butter (14 g) 1 white onion, diced 1 carrot, diced (~100 g / 3.5 oz) 2 small celery sticks, diced (~80 g / 2.8 oz) 5 sun-dried tomatoes, diced (~30 g / 1 oz) 2 garlic cloves, diced 1 tsp oregano 1 tsp basil Salt and pepper to taste 1 bay leaf 1 400g canned diced tomatoes (14 oz) 1 400g canned cannellini beans (14 oz) 1 400g canned kidney beans (14 oz) 1 liter vegetable stock (4 1/4 cups) 100g green beans, chopped (3.5 oz) 1 zucchini, diced (~200 g / 7 oz) 200g ditalini pasta (7 oz) 100g spinach, diced (3.5 oz) Toppings 10g basil, shredded (1/3 oz) 20g hard cheese (2/3 oz) Instructions Heat the oil and butter in a large pan, and add the sofrito of diced onion, carrot, and celery. Saute for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic, seasonings, and sun-dried tomatoes, and cook for another 2-3 minutes. Add the diced tomatoes, vegetable stock, beans, green beans, and zucchini. Stir everything together, season to taste with salt and pepper, then leave the soup to simmer for 20 - 25 minutes. Stir in the pasta and allow to cook for another 8-9 minutes or until the pasta is al dente. (You could also cook the pasta separately and add it to the soup at the end). Stir through the spinach until wilted (1-2 minutes), then serve up the soup with the hard cheese, basil, and extra-virgin olive oil. #mediterraneanfood #healthyfood #delicious #dinner #greekfood #mediterraneanlife #mediterraneanstyle #healthyfood #delicious #greekfood #lunch #healthyeating #diet #nutritiousgetment #salad #glutenfree #healthy #mealprepping #healthymealprep #cookbook #soup

Minestrone Soup 🥣 recipe ⬇️ @eatbanza #banzapartner Eating 1 cup of beans per day is associated with an extra four years of life expectancy (source: Dan Buettner, Live to 100: Secrets of the Blue Zones). I used Banza Pasta in this recipe which is made from chickpeas and has 1 cup of beans per serving! 2 tbsp extra-virgin olive oil 2 tbsp butter 1 yellow onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 4 cloves garlic, minced 1/4 cup tomato paste 1/2 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp red pepper flakes 28 oz can diced tomatoes 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas) 4-5 cups vegetable broth 1 tsp salt 1/2 tsp black pepper 2 bay leaves 1 box of @eatbanza chickpea pasta (i used the shells) 1 15 oz can Great Northern beans or cannellini beans, rinsed and drained 2 cups baby spinach, chopped kale or chopped collard greens 4-5 basil leaves, chopped 2 tsp lemon juice Freshly grated Parmesan cheese, for garnishing #minestrone #minestronesoup #soupseason #soup #italianfood

Minestrone - Save Recipe Below 👇 This is one of the healthiest recipes I have on here, based on how the Sardinians make it (longevity soup). This is four serves of 500 kcal but you don’t need them that big to be honest. Reheats like a dream! Nutrition - 500 kcal (18P, 70C, 18F) + 14g fibre 50g olive oil An onion 200g carrot 200g celery 200g carrot 600g potato 2 x 400g tinned tomatoes 1 tin red kidney beans 100g pearl barley Parsley Basil 70g Parmesan Incredibly symbols. Just everything in sequence given a few minutes between each. Simmer once everything is in for at least 20 minutes. Finish with salt, pepper and Parmesan cheese.

A delightful afternoon spent batch cooking a delicious and incredibly nutritious Minestrone soup, very good for the soul. #souprecipe #batchcooking #batchcook #minestronesoup

I don’t follow recipes exactly, I measure with my heart… but this one was based off the “Olive Garden Minestrone Soup” recipe from dinneratthezoo.com 🤍 You probably should follow the noodle measurement tho… I went a little TOO rogue there 😂 Ingredients: 2 tablespoons olive oil 3/4 cup onion diced 1/2 cup celery sliced 1/2 cup carrots peeled, quartered and sliced 1 zucchini quartered and sliced 2 teaspoons minced garlic salt and pepper to taste 1 14 ounce can diced tomatoes 4 cups vegetable broth 1/4 cup tomato paste 2 teaspoons Italian seasoning 1 15oz can small white beans drained and rinsed 1 15oz can kidney beans drained and rinsed 1/2 cup frozen cut green beans 1/2 cup small shell pasta 2 cups baby spinach leaves 2 tablespoons chopped parsley Instructions: 1. Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot. 2. Cool until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste. 3. Add tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer. 4. Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender. 5. Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted. 6. Sprinkle the parsley over the soup and serve #minestronesoup #souprecipe #olivegardensoup #soupszn #cookingathome

🥣 MINESTRONE SOUP 🥣 …follow @likeavirgil_ for more recipes! Welcome back to my sunday soup series, where I show you how to make classic soups that’ll warm your soul whether you live somewhere cold or warn, we all need some comforting recipes in these cozy months. You won’t miss the protein in this veggie packed soup, it still keeps you full for hours. Let me know in the comments below what other soups you’d like to learn how to make! ⬇️ Ingredients: 1 tbsp olive oil 1 yellow onion, diced 2 stalks celery, diced 2 large carrots, peeled and diced ~1 cup chopped Yukon gold potatoes 1 (28oz) can fire roasted crushed tomatoes 1 (15oz) can kidney beans, rinsed and drained 6 cups vegetable broth 1 tsp Italian seasoning 1/2 tsp red pepper flakes, more or less to taste 3/4 tsp salt, more to taste 8oz fresh green beans, trimmed and cut into bite size pieces 4 cups spinach, or kale 4oz noodles, I used orecchiette Grated parm and garlic bread to serve Let’s make it… In a large Dutch oven over medium-high heat, saute the onion, celery, carrots and potatoes. Cook for 3-5 minutes until the onions soften. Add the crushed tomatoes, rinsed beans, vegetable broth and seasonings. Stir to combine. Cover and cook on medium-low for 10-15 minutes. Stir in the green beans and spinach. Add the uncooked pasta, cover and cook until the pasta is al dente, about 8-12 minutes depending on your choice of pasta. Serve with crusty garlic bread and a sprinkle of parm cheese. ENJOY! *store in an airtight container in the fridge for up to 5 days, to warm add vegetable broth and bring to a low boil on the stove. Soup season, soup recipes, comforting recipes, comfort food, cozy food, winter recipes, fall recipes, plant based recipes #soupseason #souprecipe #minestrone #plantbased #comfortfood #cozyrecipes #fallrecipes #easyrecipes

Veggie Minestrone Soup (GF, DFO) 🍲🍅🧅 Serves 4 Follow @marikaday for more healthy easy recipes Follow @marikaday for more healthy easy recipes Ingredients: 2 tbsp extra virgin olive oil 1 onion, finely diced 2 carrots, diced 2 stalks celery, diced 250g pulse pasta 3 cloves garlic, crushed 1 tsp dried oregano 1/2 tsp dried thyme 2 tbsp tomato paste 400g tin chopped tomatoes 1L low sodium vegetable stock or broth 400g tin 4 bean mix, drained and rinsed 1 large zucchini, diced 40g parmesan or pecorino (plus the rind) 4 slices seeded sourdough, to serve (GF if needed) Method: Heat the olive oil in a large stock pot over medium heat. Add the onion, celery and carrot. Cook for 10 minutes, stirring frequently until softened. Meanwhile cook the pasta according to package instructions, drain, rinse and set aside. After 10 minutes add the garlic, herbs and tomato paste to the pot and stir to combine. Cook for 1-2 minutes or until tomato paste begins to deepen in colour. Pour in the canned tomatoes, vegetable stock, beans and bring to the boil. If using a parmesan rind add it with the stock. Turn down the heat to a simmer and cook for 5-10 minutes (the longer the more flavour will come out of the parmesan rind if using). Add the zucchini and cook for a further 1-2 minutes or until zucchini is just tender. Remove from the heat. Just before serving divide the pasta among the bowls and top with the soup. Grate over the cheese and finish with cracked pepper and a drizzle of good quality extra virgin olive oil.

This amazing plant-based soup is full of vitamins and minerals, fiber and more. Vegetables are rich in fiber which help control blood sugar levels, lower cholesterol, improve gut health, support weight management and lower cancer risk. So many studies support these health benefits! 👨‍🍳The “Olive Garden Minestrone Soup” recipe by @plantyou ! Go check her out and her website plantyou dot com! 4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped 🍲 In a large pot, combine the garlic and onion with 1 to 2 tablespoons of water, and saute until softened, approximately 3 minutes. Add the carrot, celery, potato, dried oregano, salt and pepper. Saute until the potato and carrot have softened, approximately 6 minutes. Add the vegetable broth, diced tomatoes, chickpeas and pasta. Bring to a boil, then simmer uncovered for 12 to 15 minutes, until the pasta is cooked. Garnish with fresh parsley as desired. 👉❤️ Share this post with someone you love to spread the word! ✨Follow @doctortim.md to live a healthier life ✨ #healthyfoodrecipes #healthyrecipe #guthealth #vegetables #food #soup #minestrone #plantbased #longevity #viralreels

Italian Minestrone Soup aka Longevity Soup to help you live to 100 🙌 It’s an Italian staple for a reason, it’s delicious and so nutritious. I make a batch once a week since it’s getting colder, and it lasts a few days which is great. Here I’ve made like my husbands Nonna did ❤️ Comment RECIPE and I’ll send the written recipe, measurements and tips to your inbox lovelies. You can also click the link in my bio and it takes you straight there xxx *Note, you can use any beans or legumes you prefer, I always suggest using 2 different ones for flavor and texture x Hope you love it 😍 https://cookingwithayeh.com/italian-minestrone-soup/ #minestrone #minestronesoup #minestra #soup #soupseason #italianrecipe #italianfood #easyrecipe #longevitysoup #healthyrecipes #italian

Summer Vegetable Minestrone Soup 🍜 Full recipe below, send it to a friend who’d love this!⁣ By: Tasty, Merle O'Neal Ingredients (for 4 servings) 1 tablespoon oil 2 carrots, chopped 2 stalks celery, chopped 1 onion, chopped 1 teaspoon salt ½ teaspoon black pepper 1 potato, peeled and cubed 3 cloves garlic, minced 28 oz diced tomato (795 g), 1 can 8 cups vegetable stock (1.8 L) 2 zucchinis, diced 15 oz cannellini bean (425 g), 1 can, rinsed and drained 3 cups spinach (120 g) 2 cups elbow pasta (200 g) Preparation Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini. Bring to a boil. Place the lid on the pot, and simmer for 45 minutes. Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes. Allow to cool before serving. Enjoy