WINTER MINESTRONE SOUP RECIPE

3:04:00 PM
Winter vegetable soup Soup enjoys wealthy, tasteful broth loaded with seasonal contemporary vegetables, white beans and Chickapea pasta!  This soup is extremely straightforward to create, it's filling, healthy, heat and delicious.

Chickapea food is created with solely a pair of ingredients-organic chickpeas and lentils. it's loaded with twenty seven grams of supermolecule per serving, eight grams of dietary fiber. it's additionally wealthy in nutrients, vitamins and minerals. These sensible carbohydrates area unit lower in glycemic index than rice or corn-based merchandise that area unit necessary if you wish to avoid spikes in your blood glucose.

WINTER MINESTRONE SOUP RECIPE
WINTER MINESTRONE SOUP RECIPE

Not solely is Chickapea food made of organic, gluten-free, non GMO, vegan, and halal ingredients. while not preservatives, no artificial and not additional sugar, that makes this food Stand-Out on the Super market shelves! you'll feel smart regarding serving this food to your family while not having to decide on between quick or wholesome, it's good. currently this is often one thing to urge excited about!

It's not a simple issue to choose up your favorite family materials like food and substitute one thing new and completely different. to mention we tend to were shocked was a sarcasm. we tend to love each the flavour and texture of the Chickapea food thus we tend to area unit delighted to feature our buttery. These tiny food shells absorb the wealthy flavor within the soup, they're not untidy and that they don't have an odd afterimage. they're somewhat quite food  "ordinary " however that is not a foul thing!


WINTER MINESTRONE SOUP RECIPE

INGREDIENTS:

  • 3 tablespoons (45 mL) extra virgin olive oil
  • 1 large onion, chopped
  • 3 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 3 medium cloves garlic, minced
  • 1 small zucchini, thick sliced and quartered
  • 1 medium russet potato, peeled and cubed
  • 1 bunch of swiss chard, ribs removed, leaves rough chopped
  • 1 teaspoon (5 mL) fresh ground black pepper
  • 1/2 teaspoon (2.5 mL) salt, more or less to taste
  • 1 tablespoon (15 mL) fresh thyme leaves
  • 1 teaspoon (2.5 mL) Italian Seasoning
  • 2 (14.5-ounce) cans diced tomatoes (407 mL) (low salt), do not drain
  • 1 (32-ounce) container of vegetable broth (960 mL) (low salt)
  • 1 Bay Leaf
  • 1 (14.5-ounce) can cannellini beans (407 ml) rinsed and drained
  • 1 cup (250 mL) water
  • 1 Parmesan rind
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 2 tablespoons (30 ml) chopped fresh basil leaves
  • 2 cups (280 g) Chickapea Shell Pasta (cooked 5 minutes and drained)
  • Fresh grated or sliced Parmesan for garnish

INSTRUCTIONS:

  1. Heat the olive oil in a large, heavy bottom soup pot on medium heat. Add the onion, carrots and celery. Cook, stirring frequently until the onion is soft and translucent, about 10 minutes.
  2. Add the garlic and sauté, stirring constantly, until fragrant. Add the zucchini, potato and Swiss chard, season with pepper, salt, thyme and Italian Seasoning and cook for 3 minutes. Stir in the canned tomatoes. Bring the mixture to a boil, reduce the heat and simmer until the chard is wilted and tomatoes are soft, about 10 minutes.  
  3. Add the vegetable broth, bay leaf, and Parmesan rind to the tomato and vegetable mixture. Combine 1/2 of the drained and rinsed cannellini beans with 1 cup of water and puree with a stick or immersion blender until almost smooth. (A regular blender or food processor are fine too.) Add the pureed beans to the soup and simmer, stirring occasionally until the potato is tender, about 15 minutes.
  4. While the soup is simmering, cook the Chickapea Pasta in boiling, salted water for 5 minutes. For the shell shaped pasta, be sure to add it slowly to the boiling water, stirring to ensure the pasta does not stick together. Drain before adding to the soup.
  5. Add the remaining beans, parsley, basil and cooked Chickapea Pasta shells. Simmer until the soup thickens and is heated through.  Discard the bay leaf and Parmesan rind, check the seasoning and add salt and pepper to taste.  
  6. Ladle the soup into bowls, garnish with additional fresh basil or parsley and shredded Parmesan cheese.

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