Minestrone in Minutes

by Safura on in Recipes

 

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Minestrone in Minutes

Incredibly EASY,flavorful and satisfying? YES! This is a delicious, make-it-your-own Italian vegetable soup. Add any vegetables or beans you want to use up, or a small amount of cooked quinoa or pasta—just place it in the bottom of your bowl and ladle the hot soup on top. To save time, you can even use frozen mixed vegetables to replace the fresh carrots, celery, and zucchini. This soup is great for lunches too, so enjoy it throughout the week!

Ingredients
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 1 stalk celery chopped
  • 2 large cloves garlic minced
  • 1 can organic diced tomatoes
  • 1 can cannellini beans black beans, chickpeas, drained and rinsed
  • 1 medium yellow and green zucchini diced
  • 4 cups water or vegetable broth
  • 1 teaspoon dried basil thyme and oregano
  • ½ teaspoon cumin or curry powder
  • salt & ground black pepper to taste
  • 1 cup chopped fresh cilantro
Instructions
  1. Heat a large saucepan over medium heat. Place the onion, carrots, celery, and garlic into the pan and cook, stirring occasionally, until softened, about 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
  2. Stir in the tomatoes and their juices, beans, zucchini, and water or broth. Add the basil, oregano, thyme, cumin, curry powder, salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
  3. Taste and adjust the seasonings, if needed. Garnish with fresh cilantro and mint. Serve hot.