Minestrone Soup

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 513kcal

Ingredients

Soup

  • 2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion diced
  • 1/4 cup Celery diced, plus the leaves for garnish
  • 1/4 cup Carrots peeled and diced
  • 2 cloves Garlic minced
  • 1 cup Canned diced tomato
  • 4 cups Chicken broth
  • 1/3 cup Red kidney beans drained and rinsed
  • 1/3 cup Cannellini beans drained and rinsed
  • 2 tsp Fresh marjoram chopped
  • 1/2 tsp Fresh thyme minced
  • 1/2 cup Ditalini pasta or small sized pasta
  • 8 Crackers
  • Fresh parsley garnish optional

Limoncello

  • 2 TBSP Simple syrup use as needed
  • 24 oz Sparkling water cold
  • 2 oz Lemon juice fresh squeezed
US Customary - Metric

Instructions

  • Heat a pot over medium heat. Once hot, add the oil. Saute the onion, celery, carrot, and garlic until the celery starts to soften and the onion become translucent.
  • Add the diced tomatoes, broth, beans, marjoram, and thyme. Season with salt and pepper. Cover with a lid and bring to a simmer for 15 minutes. Stir in the pasta; cover with a lid, cook until the pasta is tender. Refer to the directions for pasta cooking time.
  • Once the pasta is tender, season with salt and pepper to taste. Remove the marjoram and thyme stems.
  • Mix the ingredients for the limoncello. Adjust simple syrup to taste. Serve over ice if desired.
  • Serve with crackers. Garnish with celery leaves. Enjoy with limoncello.

Nutrition

Calories: 513kcal | Carbohydrates: 76g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 2029mg | Potassium: 766mg | Fiber: 6g | Sugar: 25g | Vitamin A: 3056IU | Vitamin C: 30mg | Calcium: 154mg | Iron: 5mg

Minestrone Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 513 kcal

Ingredients
 
 

Soup

  • 2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion diced
  • 1/4 cup Celery diced, plus the leaves for garnish
  • 1/4 cup Carrots peeled and diced
  • 2 cloves Garlic minced
  • 1 cup Canned diced tomato
  • 4 cups Chicken broth
  • 1/3 cup Red kidney beans drained and rinsed
  • 1/3 cup Cannellini beans drained and rinsed
  • 2 tsp Fresh marjoram chopped
  • 1/2 tsp Fresh thyme minced
  • 1/2 cup Ditalini pasta or small sized pasta
  • 8 Crackers
  • Fresh parsley garnish optional

Limoncello

  • 2 TBSP Simple syrup use as needed
  • 24 oz Sparkling water cold
  • 2 oz Lemon juice fresh squeezed

Instructions
 

  • Heat a pot over medium heat. Once hot, add the oil. Saute the onion, celery, carrot, and garlic until the celery starts to soften and the onion become translucent.
  • Add the diced tomatoes, broth, beans, marjoram, and thyme. Season with salt and pepper. Cover with a lid and bring to a simmer for 15 minutes. Stir in the pasta; cover with a lid, cook until the pasta is tender. Refer to the directions for pasta cooking time.
  • Once the pasta is tender, season with salt and pepper to taste. Remove the marjoram and thyme stems.
  • Mix the ingredients for the limoncello. Adjust simple syrup to taste. Serve over ice if desired.
  • Serve with crackers. Garnish with celery leaves. Enjoy with limoncello.

Nutrition

Calories: 513kcalCarbohydrates: 76gProtein: 14gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 9mgSodium: 2029mgPotassium: 766mgFiber: 6gSugar: 25gVitamin A: 3056IUVitamin C: 30mgCalcium: 154mgIron: 5mg
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