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Lemony Vegetable Minestrone

Vegetarian Minestrone Soup

Bree Hester
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Course Soup
Cuisine Italian
Servings 6 to 8 servings
Calories 83 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion chopped
  • 3 carrots chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 1 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 can petite diced tomatoes
  • 2 cans cannellini beans drained
  • 4 cups vegetable broth
  • 1/4 cup chopped parsley
  • 1 lemon
  • 1 box small tube pasta
  • parmesan cheese to serve

Instructions
 

  • Heat oil in a Dutch Oven or large pot over medium heat. Add onions, carrots, and celery. Cook for 10 minutes, or until the vegetable soften.
  • Add garlic, dried basil, oregano, salt, and pepper and cook for another minute.
  • Add tomatoes and broth. Reduce heat to low and cook for another 20 minutes.
  • Cook pasta according to package directions. Set aside.
  • Squeeze the juice of one lemon into the soup and add chopped parsley. Taste for seasoning. Add more lemon if you like.
  • To serve, add cooked pasta to the bottom of a soup bowl. Ladle soup over and garnish with Parmesan and more parsley.
    Lemony Vegetable Minestrone

Nutrition

Calories: 83kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 1041mgFiber: 2g
Keyword healthy soup, Minestrone Soup, Vegetable Soup, vegetarian soup
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