• Alison Elliott

Vegetable Ministrone Soup

Updated: Nov 17


3 tbsp. Olive oil

4 Carrots (chopped)

1 Onion (chopped)

1 tsp. Salt

1/4 tsp. Garlic powder

1/4 tsp. Red pepper flakes

1/2 tsp. Pepper

3 Red potatoes (cubed)

1 Yellow bell pepper (chopped)

6 Cloves garlic (minced)

½ c. Cherry tomatoes (chopped)

8 c. Vegetable stock

2 Zucchinis (diced)

1 can Cannellini beans (rinsed and drained)

3 c. Baby kale

2 c. Elbow pasta

Optional toppings: freshly grated Parmesan, lemon juice, and olive oil.

Heat olive oil in a big pot on the stove. Add carrots, onion, potatoes, bell pepper, and garlic. Sauté for 5 minutes. Add the cherry tomatoes and zucchini and sauté for 3 minutes. Next, add salt, garlic powder, red pepper flakes, black pepper, cannellini beans, and vegetable stock. Bring the soup to a boil and then turn down the heat and let the soup simmer for 35 minutes. After 28 minutes, add the baby kale and the elbow pasta and cook for 7 additional minutes.

Serving Size: 6

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