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Mediterranean Minestrone Soup
Rated 5.0 stars by 1 users
Category
Soups & Stews
Cuisine
Mediterranean
Italian
Makes
4 servings
Active Time
30 minutes
Total Time
45 minutes
Calories
490
Creator
Culinary Genie
Customize this tasty soup to be vegetarian, vegan,
gluten-free and/or dairy free. Don’t like or don’t have some of the veggies,
swap out with what you have on hand.
Ingredients
-
2 tablespoons Extra Virgin Olive Oil
-
½ cup chopped onions
-
½ cup chopped celery
-
½ cup chopped carrots
-
1 tablespoon Garlic & Herb Seasoning Blend
-
1 medium zucchini, sliced
-
4 ounces fresh green beans, cut in half
-
1 cup whole wheat orzo pasta or gluten-free pasta of choice
-
1 tablespoon Mediterranean Herbs Seasoning Blend
-
4 cups unsalted chicken bone broth or vegetable broth
-
2 cups chopped fresh spinach leaves or kale
-
1 cup no salt added cannellini beans, rinsed and drained
-
1 (14,5 ounce) can no salt added diced tomatoes, undrained
-
½ cup Arugula & Walnut Pesto
Directions
In a Dutch oven or large saucepan, heat Extra Virgin Olive Oil over medium-high heat. Add onions, celery, carrots and Garlic & Herb Seasoning Blend. Sauté 4-5 minutes.
Stir in zucchini, green beans, pasta and Mediterranean Herbs Seasoning Blend. Cook 1 minute. Stir in broth. Bring to a simmer; reduce heat and simmer until pasta is al dente (as directed on package).
Stir in spinach, beans and tomatoes. Continue simmering until spinach is wilted and beans are heated through.
Serve dolloped with Arugula & Walnut Pesto.
Notes
Serving Suggestion: Serve topped with sliced and sautéed plant-based
spicy sausage links.
Nutrition
Serving Size
1 serving
Calories 490,
Total Fat
23 g,
Saturated Fat
4 g,
Cholesterol
5 mg,
Sodium
410 mg,
Carbs
50 g,
Fiber
11 g,
Sugar
10 g,
Protein
22 g