Prep 10 mins
Cook 20 mins
High protein low fat and sodium.
- 1 (15 1/2 ounce) cansmall red kidney beans, undrained
- 1 (15 1/2 ounce) can black beans, undrained
- 1 (28 ounce) canorganic diced tomatoes, undrained
- 4 cups water
- 2 small green zucchini, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small onion, diced
- 2 garlic cloves, chopped fine
- 1 bay leaf
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1 1⁄2 teaspoons salt
- fresh ground pepper
- 1 tablespoon olive oil
- 1⁄4 cup ditalini
- Heat olive oil in pan and add onions, celery, zucchini, carrots until onion is translucent.
- Add the garlic and cook 1 minute.
- Add the 4 cups of water and dried spices and bring to boil and simmer for about 10 minutes
- Add tomatoes and beans and ditalini and simmer for another 10 minutes.
- Check seasoning and add salt to taste.
Made this soup this week--delicious--I added some baby spinach, a half a head of green cabbage and used vegetable stock instead of water. EXCELLENT! Bill K.#1440799
I was searching for a quick vegetarian soup that would incorporate the food items I had on hand. I particularly liked reading the review that it wasn't what you might call minestrone...because I never cared for minestrone ( esp. in the cans..yuck). This recipe is a keeper! Quick, hearty & with a hunk of cornbread on the side & you've got a pretty good meal. I used regular can diced tomatoes (instead of organic) & small macaroni shells - instead of the ditalini - because their cute & I like them) . Thank you for sharing.
This soup is both healthy and delicious, though not quite my idea of authentic minestrone. I added 6 cups of water and a cube of vegetable bouillon, but omitted the salt. Next time I might substitute cannellini beans for the black beans and perhaps some green cabbage. Thanks for sharing a tasty recipe!