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Classic Minestrone Soup

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Nutritional information

172.4 cal
Energy
6.7 g
Protein
28.6 g
Carbohydrates
4.4 g
Fat
0.7 g
Saturated Fats
7 g
Fiber
577.8 mg
Sodium

Classic Minestrone Soup

Features:
  • Veg
Cuisine:
  • 55 mins
  • Serves 6
  • Medium

Ingredients

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Everyone deserves a bowl full of a Classic Minestrone soup when the cold has settled deep into their bones.

After all, there’s nothing that warms the body and the heart like this delicious hot treat. This soup also serves as a perfect side dish with an extravagant Christmas dinner.

Using the following recipe, you can prepare a perfect pot of classic minestrone soup loaded with healthy veggies.

Health Benefits:

Since Minestrone soup is filled to the brim with vegetables, it supplies a large amount of vitamins and fills our stomach while keeping the calories and fats low. The Classic Minestrone soup is also helpful to drink when the blood pressure is high.

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How to Make Classic Minestrone Soup

  1. Begin by heating oil in a sauce pan over a medium-high heat.
  2. In the saucepan add chopped onion and sauté it for 4 minutes or until it slightly browned.
  3. Add water, carrots, cannellini beans, zucchini, garlic, celery, oregano, salt, pepper, basil and tomatoes in the sauce pan.
  4. Stir the contents and bring it to boil. Then reduce the flame and let it simmer and cook on low flame for approximately 25 minutes. Keep stirring occasionally.
  5. Next, add macaroni in the soup, cover and like it cook for 10 minutes or until the macaroni is soft but not mushy. You can add more water; bring it to boil and let the macaroni cook some more if needed.     
  6. Taste the Minestrone soup to adjust spices at this point, turn off the flame and serve it piping hot.

Trivia:

  • Minestrone is an Italian soup and is made using whichever vegetable the season has brought.

The Latin word “minestrone” is from pre-roman times and means minus/minor+ one. The name points towards the fact that all leftovers and whatever-available vegetables are used to create just one dish.

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