As the days continue to cool down, there’s nothing like a hearty soup to warm your insides. Tasty green minestrone soup is perfect for fall weather! This recipe takes 10 minutes of preparation, 20 minutes of cooking time and makes 4 servings.
Ingredients
- 2 tbsp canola oil
- 2 rosemary sprigs
- 1 brown onion
- 1 celery stalk
- 1 bunch asparagus
- 1 leek
- 1 can white kidney beans
- ⅔ cups frozen peas
- 2 cups salt-reduced vegetable stock
- 1 ½ cups wagon wheel pasta
Instructions
- Heat canola oil in a large pot over medium heat.
- Chop brown onion, celery stalk and rosemary, then add to the pot and stir for 4 minutes or until the vegetables are softened.
- Finely slice the leek and drain the white kidney beans, then add to the pot.
- Add 2 cups of salt-reduced vegetable stock, along with 4 cups of water. Bring to a boil over high heat, then reduce to medium heat and simmer uncovered.
- Add wagon wheel pasta and cook for 10 minutes or until pasta is tender.
- Stir in asparagus and peas, cooking for 1 minute or until tender.
You can serve this tasty green minestrone soup with fresh bread or a side dish of your choice for an extra kick.
Check out our fitness blog for more healthy recipes. Bon appetit!
