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Speedy Garden Minestrone
Portions:
6
Preparation Time:
10
minutes
mins
Cooking Time:
25
minutes
minutes
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Equipment
large soup pot
Ingredients
▢
½
cup
onion
chopped
▢
½
cup
celery
chopped
▢
½
cup
carrots
chopped
▢
1
clove
garlic
minced
▢
¼
teaspoon
dried thyme
▢
¾
teaspoon
dried basil
▢
¼
teaspoon
dried oregano
▢
1
cup
cabbage
chopped
▢
1 ½
cups
canned organic garbanzo beans
drained and rinsed
▢
2
cups
canned organic red kidney beans
drained and rinsed
▢
1
can
14.5 oz organic Italian tomatoes, chopped
▢
6-8
cups
Homemade Vegetable Broth
adjust as needed
Instructions
In a large soup pot, heat 1/4 cup of the vegetable broth over medium heat.
Add the chopped onion, celery, carrots, and minced garlic.
Sauté until the onion is tender, about 5-7 minutes.
Stir in the dried thyme, basil, and oregano, coating the vegetables evenly with the herbs.
Add the chopped cabbage, drained garbanzo beans, red kidney beans, chopped tomatoes, and remaining vegetable broth to the pot.
Stir to combine.
Bring the soup to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
If the soup becomes too thick, add more vegetable broth as needed to reach your desired consistency.
Adjust the seasoning if necessary, adding more salt or dried herbs to taste.
Serve the speedy garden minestrone hot, garnished with fresh basil leaves if desired.
Notes / Tips / Wine Advice:
Wine advice:
Pair this quick and hearty minestrone soup with a light-bodied red wine like Chianti or a crisp white wine such as Pinot Grigio for a satisfying meal.
Nutritional Information
Calories:
200
kcal
|
Carbohydrates:
35
g
|
Protein:
10
g
|
Fat:
2
g
|
Fiber:
10
g
|
Sugar:
8
g
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Course
Main Dish
/
Soup
Cuisine
Italian
Diets
Gluten Free
/
Vegetarian