How To Make 30-Minute Minestrone
This easy and incredibly quick 30-minute minestrone recipe combines mushroom, vegetable stock, and tubetti pasta for a comforting bowl of Italian soup.
Serves:
Ingredients
- 2tbspextra virgin olive oil
- 6shiitake mushrooms,stemmed and caps cut into ½-inch pieces
- 3cloveslarge garlic,minced
- 1leek,white and tender green parts, halved lengthwise
- 6cupsvegetable stock
- 1cupItalian tomatoes,canned, drained, coarsely chopped
- salt and freshly ground pepper
- 1cuptubetti pasta,(¼ lb)
- ½lbwax beans,cut into 1-inch pieces
- ½lbbaby zucchini,cut into ½-inch rounds
- 1cupwhite beans,canned, drained
- ½cupfrozen baby peas,thawed
- 2tbspbasil,chopped
Instructions
-
Heat 1 tablespoon of olive oil in a large casserole. Add the mushrooms, garlic, and leek and cook over moderate heat, stirring, until barely softened. Add the stock and tomatoes, season with salt and pepper, and bring to a boil.
-
Add the pasta and cook for about 4 minutes until barely softened. Add the wax beans, zucchini, and white beans, cover partially and cook until tender. Stir in the peas and basil.
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Drizzle with the remaining olive oil and serve. Enjoy!
Nutrition
- Calories: 278.88kcal
- Fat: 5.74g
- Saturated Fat: 0.85g
- Monounsaturated Fat: 3.44g
- Polyunsaturated Fat: 0.92g
- Carbohydrates: 45.89g
- Fiber: 9.86g
- Sugar: 3.67g
- Protein: 13.97g
- Sodium: 1035.37mg
- Calcium: 143.00mg
- Potassium: 1123.69mg
- Iron: 5.38mg
- Vitamin A: 50.92µg
- Vitamin C: 26.41mg
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