Minestrone Soup
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
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