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Minestrone Soup

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Minestrone Soup

with macaroni, red kidney beans, parmesan and lemon

Informations supplémentaires
30 min. | 446 kcal | easy | Express, Family, One pot, Vegetarian | Printable version
1. Setup Drain and rinse the beans. Chop the parsley. Zest the lemon. Cut the carrot and celery into small cubes. Chop the spinach.
2. Cook the vegetables Heat a drizzle of oil in a large pot over medium high heat. Cook the carrot and celery 3-4 minutes. Add salt and pepper.
3. Add the broth Add the tomatoes, beans, macaroni, broth cube, 1 tbsp of sugar and 5 cups of water. Add salt and pepper. Bring to a boil. Cook 12-15 minutes over medium heat until the pasta is cooked. Adjust salt and pepper to taste.
4. Plate your dish Add the spinach, parsley, lemon zest and the juice of half a lemon. Mix together. Garnish with Parmesan and serve. Otherwise, serve the soup and let everyone garnish it. Bon appétit!
1unitRed Kidney Beans
0.5unitLemon
1unitDiced Tomatoes
1unitVegetable Broth Cube(s)
120gMacaroni
2unitOrganic Nantes carrot (s)
1unitCelery
40gBaby Spinach
1unitFresh Italian Parsley
30gGrana Padano Cheese
What you need pot
446 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 78g
26%
fat 6g
9%
cholesterol 13mg
4%
fiber 12g
48%
protein 22g
saturated 3g
15%
sodium 735mg
31%
sugar 9g
trans 0g