Vegetable Minestrone Soup

If you want to add more Mediterranean recipes to your recipe box, Vegetable Minestrone Soup might be a recipe you should try. This recipe serves 4 and costs $1.24 per serving. One portion of this dish contains approximately 19g of protein, 4g of fat, and a total of 412 calories. Autumn will be even more special with this recipe. Head to the store and pick up basil, tomato, carrots, and a few other things to make it today. It is brought to you by Foodista. It works best as a main course, and is d

Ingredients

• 1 bay leaf
• 14 oz cannellini beans
• 4 carrots
• 1.5 tsp basil
• 6 oz elbow macaroni
• 1 tsp ground pepper
• 2 tsps olive oil
• 1 onion
• 1 tsp parmesan cheese
• 1.5 tsp salt
• 28 oz tomato
• 2 zucchini

Instructions

1. In a deep sauce pan or pot, heat about 2 tsps of oil or butter. 2. Add bay leaf. When the bay leaf begins to splutter, add finely chopped onions and saute for a couple of mins until the onions are translucent.In the meanwhile, boil water with a pinch of salt in another pot. 3. Add pasta and cook for about 6 to 7 mins. When done, drain all the water and set the pasta aside. 4. Add the chopped zucchini and chopped carrots to the sauteed onions. Now, add salt and ground pepper and saute for a couple of mins. Empty the diced tomato cans into the sauce pan now. 5. Add the remaining spices red chilli powder and dried basil to the tomatoes. Cover and let cook for at least 5 mins.Empty the cannellini beans into a bowl. Rinse under running water to drain out all the canned liquid and add the beans to the sauce pan. Also, add the cooked pasta now. 6. Add about 2 cups of water, cover and let cook for about 15 mins. Give a taste test and adjust salt if needed. 7. Serve with a hint of grated Parmesan cheese as garnish and some bread to dip into it!