Minestrone Soup

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  • Total Time: 0 hrs 0 mins
  • Hands-on Time: 0 hrs 0 mins
  • Makes: servings

A wholesome minestrone soup, packed with cannellini beans, onion, carrots, bell pepper and tomatoes.

Ingredients

  • 1 1/2 teaspoons

    SO Oregano leaf c/s org
  • 1 teaspoon

    Spice Right Pepper & More
  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 2 large carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 1 red bell pepper, chopped

  • 4 garlic cloves, minced

  • 2 cups green beans, trimmed and chopped into bite-size pieces

  • 4 cups vegetable stock

  • 1 28-ounce can diced tomatoes

  • 1 teaspoon sea salt

  • 1 can cannellini beans

  • 2 tablespoons fresh parsley, chopped (optional)

Directions

    1. Over medium-high heart, heat olive oil.

    2. Add onion, carrot and celery and cook for 3 to 5 minutes, until onions are translucent.

    3. Add garlic and bell pepper and cook for 1 minute. Add green beans and cook for 1 minute.

    4. Top with diced tomatoes, vegetable stock and spices. Stir until well combined.

    5. Bring contents to a boil, then over medium-low heat, let simmer uncovered for 25 minutes. Add beans and cook for 5 more minutes

    6. Top with fresh parsley and serve.

    Store in refrigerator for up to one week or in freezer for several months.

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