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Minestrone Soup With Red Kidney Beans

Minestrone Soup With Red Kidney Beans
The Carousel The Carousel has been verified by Muck Rack's editorial team

Jul 09, 2015

Serves 4
Preparation time 10 minutes
Cooking time 40 minutes

INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, diced
2 sticks celery, diced
3 cloves garlic, finely chopped
1 bay leaf
1 cup tomato passata (tomato purée)
1L salt-reduced chicken stock
1⁄2 cup wholemeal small pasta shapes
2 zucchini, diced
100g green beans, 2cm lengths
1 x 420g can kidney beans, rinsed and drained Finely grated parmesan, to serve
1⁄4 cup chopped flat leaf parsley, to serve

METHOD
1 Heat oil in a large saucepan and add onions. Cook over medium-high heat for 5 minutes until golden brown. Add carrot and celery and cook for 5 minutes or until starting to soften.
2 Add garlic, bay leaf, passata, stock and pasta and bring to the boil. Cover and cook for 15 minutes over low heat, stirring occasionally until pasta is almost cooked.
3 Add zucchini, green beans and kidney beans and cook, covered, for 5-10 minutes until green beans are just tender.
4 Serve with a little grated parmesan, freshly chopped parsley and black pepper.

The Carousel thanks the Grains & Legumes Nutrition Council for this recipe.

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

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