Recipe

Winter Vegetable Minestrone Soup

Name: Winter Vegetable Minestrone Soup
Total time: 50 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 White Onion; 3 cloves garlic; 3 cups Butternut Squash (cubed); 1 Zucchini; 1 Carrot; 2 tsp Dried Oregano; 2 cans cannellini Beans; 2 (14oz) cans Diced Tomatoes; 8 cups Vegetable Stock; 2 tbsp Tomato Puree; 2 cups Dry Fusilli Pasta

Winter Vegetable Minestrone Soup might be just the Mediterranean recipe you are searching for. This recipe makes 6 servings with 333 calories, 16g of protein, and 1g of fat each. For $1.84 per serving

Total time: Total: 50 min
Servings: Servings: 6
Difficulty: Difficulty: medium

Ingredients

1 White Onion
3 cloves garlic
3 cups Butternut Squash (cubed)
1 Zucchini
1 Carrot
2 tsp Dried Oregano
2 cans cannellini Beans
2 (14oz) cans Diced Tomatoes
8 cups Vegetable Stock
2 tbsp Tomato Puree
2 cups Dry Fusilli Pasta

Instructions

Dice the onion and mince the garlic. Dice all the other vegetables into 1 inch cubes.
Heat about 1 tbsp olive oil in the bottom of a large stock pot. Fry the onion for 2-3 minutes until slightly translucent, add the garlic and cook for a further one minute.
Add the rest of the cubed vegetables with the oregano, and stir so everything is coated.
Add the vegetable stock, cans of tomatoes and tomato puree, mix so everything is combined and then simmer for 20 minutes.After 20 minutes, drain the beans and add those to the pan, along with the fusilli. Simmer for 6-8 minutes until the pasta is al dente.
Serve straight away.