Ingredients
- 3 tablespoons olive oil
- 1 onion medium, chopped
- 8 cloves garlic fresh, chopped
- 8 cups vegetable broth good quality
- 14 ounces diced tomatoes with juices
- 1/2 cup red wine light, such as Chianti
- 2 tablespoons tomato paste
- 1 stalk celery thinly sliced
- 2 medium carrots peeled and julienned
- 1 cup green beans frozen or fresh
- 15 ounces kidney beans rinsed and drained well
- 15 ounces white beans rinsed and drained well
- 1 medium zucchini sliced to bite size pieces roughly ½ inch thick
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 tablespoons fresh parsley chopped
- 1/2 cup small shell shaped or elbow pasta
- kosher salt
- freshly ground black pepper
- freshly grated Parmesan Optional:, to serve
Nutrition
- Calories : 220 calories
- Carbohydrate : 30 grams
- Cholesterol : 5 milligrams
- Fat : 7 grams
- Fiber : 5 grams
- Protein : 10 grams
- SaturatedFat : 1.5 grams
- Sodium : 1160 milligrams
- Sugar : 7 grams
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