This hearty soup is just what you need to warm up your digestive system.

This hearty soup is just what you need to warm up on a chlly day!

Yields1 Serving
 2 medium carrots, diced
 1 medium yellow onion, chopped
 1 Tablespoons olive oil
 3 cloves garlic, minced
 6 cups of veggie broth or water
 1 medium zucchini, sliced first into rounds, then quarters
 1 (14.5 ounce) can of diced tomatoes
 1 (14.5 ounces) can of white kidney beans, drain and rinsed
 2 bay leaves
 1 teaspoon mushroom powder
 salt and pepper to taste
1

Heat the olive oil over medium heat. Add the onions and carrots and sauté for 2-3 minutes. Add garlic and sauté one minute longer.

2

Stir in veggie broth, zucchini, tomatoes, spices and salt and pepper to taste. Bring to a boil.

3

Cover, reduce the heat to low and simmer until veggies are tender, about 15 minutes.

4

Stir in the beans and cook about 5-6 minutes longer.

5

Remove bay leaves, serve warm.

Category, Cooking Method

Ingredients

 2 medium carrots, diced
 1 medium yellow onion, chopped
 1 Tablespoons olive oil
 3 cloves garlic, minced
 6 cups of veggie broth or water
 1 medium zucchini, sliced first into rounds, then quarters
 1 (14.5 ounce) can of diced tomatoes
 1 (14.5 ounces) can of white kidney beans, drain and rinsed
 2 bay leaves
 1 teaspoon mushroom powder
 salt and pepper to taste

Directions

1

Heat the olive oil over medium heat. Add the onions and carrots and sauté for 2-3 minutes. Add garlic and sauté one minute longer.

2

Stir in veggie broth, zucchini, tomatoes, spices and salt and pepper to taste. Bring to a boil.

3

Cover, reduce the heat to low and simmer until veggies are tender, about 15 minutes.

4

Stir in the beans and cook about 5-6 minutes longer.

5

Remove bay leaves, serve warm.

MINESTRONE SOUP

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