I’ve been looking for a good vegetarian minestrone recipe of late, and I finally found one in the most unexpected place…the grocery store. It’s one of those free 3×5 recipe cards that are in the produce section (also in the meat and fish sections). I changed up the recipe from the card just a bit, and it was excellent!! Definitely a keeper, and as a bonus, it’s a heart healthy recipe and it’s quick and easy to prepare!
- 1 TBSP olive oil
- 1 c. chopped onion
- 2 garlic cloves, minced
- 3 carrots diced
- 2 ribs of celery, diced
- 6 cups chicken stock (original recipe calls for 4)
- 1 28oz can of crushed tomatoes
- 1 TBSP Italian seasoning (original recipe calls for 1 tsp)
- 2 potatoes, peeled and diced (I didn’t peel)
- 2 15oz cans of beans, drained and rinsed–I used 1 can of kidney beans and 1 can of lima beans (original recipe calls for 1 can of kidney beans only)
- 2 zucchinis, sliced in half moons (my addition)
- 1 c. of cut green beans (I used frozen and added at the end)
- 2 c. cooked small pasta
- Heat oil over medium heat in large stockpot
- Add onion, carrots, and celery. Cook, stirring occasionally, about 5 minutes or until onions are translucent. Add garlic and cook for 1 minute.
- Add chicken broth, crushed tomatoes, Italian seasoning and zucchini. Bring to a boil.
- Add potatoes, beans, and green beans (if using raw). Reduce heat to medium-low. Cover and cook for 20 minutes or until potatoes are tender, stirring occasionally. Stir in frozen green beans if using, and stir in cooked pasta, and cook until heated through.
Nutrition info for original recipe:
- Per serving: 171 calories, 2 g. fat, 0 mg cholesterol, 680 mg sodium, 32 g. carbs, 8 g. protein, and 6 g. fiber