Stranger Foods

Vegetarian minestrone

Serves 6 | Prep 10 mins | Cook 35 mins

This hearty, vegetable-filled soup is warm and soothing, but light enough to not make you feel weighed down as you’re out enjoying these beautiful days.

Source: www.budgetbytes.com

Ingredients

Metric

Imperial

x0.5

1 yellow onion
2 cloves garlic
4 carrots
2 tbsp olive oil
2 tbsp tomato paste
2x 400 g tin diced tomatoes
1x 400 g tin kidney beans
1x 400 g tin chickpeas
1 tbsp Italian seasoning
4 cups vegetable broth
1 zucchini
1 cup frozen green beans
1 tbsp lemon juice
1 tbsp chopped parsley (optional)

Instructions

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°F

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Dice the onion, mince the garlic, and slice the carrots. Add the olive oil, onion, garlic, and carrots to a large soup pot. Saute over medium heat until the onions become soft and translucent (about ).
Add the tomato paste to the pot and continue to saute for more, or until the tomato paste begins to coat the bottom of the pot (do not let it burn).
Rinse and drain the kidney beans and chickpeas, and then add them to the pot along with the diced tomatoes (with juices), Italian seasoning, and vegetable broth. Give everything a good stir, place a lid on top, and allow it to come up to a simmer. Allow the soup to simmer for , stirring occasionally.
While the soup is simmering, slice the zucchini into quarter-rounds. After the soup has simmered for , add the sliced zucchini and frozen green beans (no need to thaw first). Stir and simmer the soup for an additional , or until the zucchini just begin to soften.
Finish the soup by adding lemon juice and chopped parsley. Give it a taste and add extra salt if needed. Serve hot with crusty bread for dipping!

Nutrition

Per Serving	% Daily Value
Calories 313.55 kcal	15.7%
Total Fat 8.55 g	11.0%
Saturated Fat 1.19 g	6.0%
Carbohydrates 48.08 g	17.5%
Dietary Fibre 11.32 g	40.4%
Sugars 12.27 g	24.5%
Protein 14.1 g	28.2%
Sodium 1 g	43.5%

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