21 Day Fix Minestrone Soup

• Produce

  • 2 tsp Basil
  • 1 (15 oz can Cannellini beans
  • 2 Carrots, large
  • 2 Celery, ribs
  • 1 Flat leaf italian parsley
  • 4 cloves Garlic
  • 1 tbsp Oregano
  • 2 tsp Parsley, fresh
  • 1 1/2 (28 oz can Tomato, no salt added
  • 1 Yellow onion, large
  • 1 Zucchini, large

• Canned Goods

  • 6 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1/2 cup Quinoa elbow pasta

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese

Found on fitmomangelad.com

Description

Ingredients

• 2 T olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 ribs celery, diced
• 2 large carrots, peeled & diced
• 1 large zucchini, diced
• 1 T oregano
• 2 tsp fresh parsley
• 2 tsp basil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 6 cups (48 oz) low sodium chicken broth
• 1 (28 oz) can diced tomatoes (no salt added)
• 1 (15 oz) can crushed tomatoes (no salt added)
• 1 (15 oz) can cannellini beans, drained & rinsed
• 1/2 - 1 cup quinoa elbow pasta, uncooked (I used one, it would be good with less too!)
• 1/4 cup Parmesan cheese, shredded
• Flat leaf Italian Parsley, for serving
• 2 T olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 ribs celery, diced
• 2 large carrots, peeled & diced
• 1 large zucchini, diced
• 1 T oregano
• 2 tsp fresh parsley
• 2 tsp basil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 6 cups (48 oz) low sodium chicken broth
• 1 (28 oz) can diced tomatoes (no salt added)
• 1 (15 oz) can crushed tomatoes (no salt added)
• 1 (15 oz) can cannellini beans, drained & rinsed
• 1/2 - 1 cup quinoa elbow pasta, uncooked (I used one, it would be good with less too!)
• 1/4 cup Parmesan cheese, shredded
• Flat leaf Italian Parsley, for serving

Directions

• Heat oil in large soup pot over medium-high heat. Saute garlic & onion until translucent. Add carrots and celery and cook until tender, about 5 minutes. Add zucchini and seasonings. Cook for another 3-5 minutes, stirring often.Add broth & tomatoes, bring to a boilReduce heat and simmer, uncovered, for 10 minutes.Add beans & pasta and cook 10-15 minutes until pasta and veggies are tender.Serve with 1/4 cup of Parmesan cheese and garnish with parsley
• Heat oil in large soup pot over medium-high heat. Saute garlic & onion until translucent. Add carrots and celery and cook until tender, about 5 minutes. Add zucchini and seasonings. Cook for another 3-5 minutes, stirring often.Add broth & tomatoes, bring to a boilReduce heat and simmer, uncovered, for 10 minutes.Add beans & pasta and cook 10-15 minutes until pasta and veggies are tender.Serve with 1/4 cup of Parmesan cheese and garnish with parsley