Easy Minestrone Soup
Easy Minestrone Soup is full of seasonal vegetables that will satisfy your soul. Easily made with pantry staples. #glutenfree #soup #fall
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Servings: 6
Calories: 149kcal
Ingredients
- 3 tablespoon olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 3 carrots, diced
- 1 red pepper, diced
- 3 garlic cloves, chopped
- 1 ½ sweet potato cubes
- 1 14 oz can diced tomatoes, not drained
- 1 14 oz can cannellini beans, rinsed
- 2 14 oz cans of gluten free chicken broth
- ⅓ cup quinoa
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 ½ cups swiss chard, chopped
- salt and pepper to taste
- 2 rosemary sprigs
- parmesan rind
Instructions
- Start by chopping all your vegetables and getting out all of your ingredients.
- Heat a large pot (I use my dutch oven) over medium heat and add olive oil. Saute the onion, garlic, celery, carrots, and red peppers until they begin to get soft.
- Add the diced sweet potatoes, beans, diced tomatoes, frozen peas, spices, and chicken broth.
- Stir well and add the quinoa and the parmesan rind if using. Bring to a boil then reduce heat to a simmer and cook for about 10 minutes. If you like it spicy you can add a few red pepper flakes at this point.
- When almost finished, add the chopped swiss chard or spinach and let it wilt a bit.
- Top with parmesan and fresh parsley. Serve with crusty bread and make it your main course. (Omit cheese if vegan)
Notes
Use vegetable broth if you want a vegetarian soup and do not use the parmesan rind or topping.
Nutrition
Calories: 149kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6028IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.