Rustic Italian Vegetable Minestrone
Indulge in a comforting bowl of Rustic Italian Vegetable Minestrone, a vibrant and nourishing soup that brings together a delightful medley of vegetables, beans, and herbs for a symphony of flavors. This meatless dish is not only rich in nutrients, but it's also low in calories, low in fat, and sodium-conscious, making it a wholesome choice for a light yet satisfying meal. Packed with fiber from an array of fresh produce, it’s perfect for anyone looking for a healthy, plant-based option that will warm your soul and delight your taste buds. Serve it as a light lunch or a hearty dinner, topped with a sprinkle of Parmesan for an extra touch of richness.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Vegetable oil
1 tablespoon (none)
Chopped celery
1 1/3 cups (washed and chopped)
Chopped onion
1/2 cup (washed and chopped)
Minced garlic
3 cloves (peeled and minced)
No-salt-added diced tomatoes
2 cans (14 1/2 ounces each) (canned, not drained)
Chopped cabbage
4 cups (washed and chopped)
Chopped carrots
1 1/3 cups (washed, peeled, and chopped)
Reduced-sodium tomato juice
1 can (46 ounces) (canned)
Cannellini beans (white kidney beans)
1 can (19 ounces) (drained)
Red kidney beans
1 can (15 1/2 ounces) (drained)
Garbanzo beans
1 can (15 ounces) (drained)
Chopped fresh parsley
1/4 cup (washed and chopped)
Dried oregano leaves
4 teaspoons (none)
Dried basil leaves
4 teaspoons (none)
Uncooked small elbow macaroni
3/4 cup (uncooked)
Fresh ground pepper
1 teaspoon (none)
Salt
to taste (none)
Grated Parmesan cheese
1/4 cup (for garnish)
Instructions
1
In a large Dutch oven or stockpot, heat the vegetable oil over medium heat.
2
Add the chopped celery, onion, and minced garlic. Cook for about 5 minutes or until the vegetables become crisp-tender, stirring occasionally.
3
Stir in the canned diced tomatoes (with their juices), chopped cabbage, and chopped carrots.
4
Reduce the heat to low, cover the pot, and let the mixture simmer for 20 minutes, or until the vegetables are tender, stirring occasionally to prevent sticking.
5
Add the reduced-sodium tomato juice, drained cannellini beans, red kidney beans, garbanzo beans, chopped parsley, dried oregano, dried basil, fresh ground pepper, and salt to taste. Stir well to combine.
6
Continue to simmer the soup for an additional 10-15 minutes, allowing the flavors to meld and the beans to heat through.
7
While the soup simmers, cook the small elbow macaroni according to the package instructions without adding any fat. Drain well.
8
Just before serving, stir in the cooked macaroni to the soup, ensuring it's well mixed.
9
Ladle the soup into bowls and garnish with a sprinkle of grated Parmesan cheese. Serve hot and enjoy the robust flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Italian Vegetable Minestrone?
It is a vibrant and nourishing vegetable soup that combines fresh produce, beans, and herbs for a hearty, plant-based meal.
Is this recipe suitable for vegetarians?
Yes, this is a meatless dish perfect for those looking for plant-based options.
Which vegetables are included in this soup?
The soup includes celery, onion, garlic, cabbage, and carrots.
What types of beans are used?
This recipe uses three types of beans: cannellini (white kidney beans), red kidney beans, and garbanzo beans.
What kind of pasta is recommended?
The recipe calls for small elbow macaroni.
Is this a low-calorie meal?
Yes, it is described as a low-calorie and low-fat soup option.
How much fiber does this soup provide?
This minestrone is high in fiber thanks to the array of fresh vegetables and multiple types of beans.
What seasonings are used in the broth?
The broth is flavored with parsley, dried oregano, dried basil, fresh ground pepper, and salt.
Should the canned tomatoes be drained?
No, the recipe specifies using the diced tomatoes along with their juices.
How do I prepare the beans?
The canned cannellini, red kidney, and garbanzo beans should all be drained before being added to the soup.
What is the liquid base of the soup?
The liquid base is composed of the juices from the canned tomatoes and a 46-ounce can of reduced-sodium tomato juice.
How long does it take to cook the cabbage and carrots?
After adding the cabbage and carrots, the mixture should simmer for 20 minutes until the vegetables are tender.
How do I cook the macaroni for this soup?
Cook the elbow macaroni separately according to package instructions without adding fat, then stir it in just before serving.
What is the recommended garnish?
The soup is topped with a sprinkle of grated Parmesan cheese for extra richness.
How many cloves of garlic are needed?
The recipe requires 3 cloves of minced garlic.
What type of oil is used for sauteing?
One tablespoon of vegetable oil is used to saute the initial vegetables.
How long do the flavors need to meld?
After adding the beans and juice, the soup should simmer for an additional 10-15 minutes.
Is this recipe sodium-conscious?
Yes, it uses no-salt-added diced tomatoes and reduced-sodium tomato juice.
How much cabbage is in the recipe?
The recipe calls for 4 cups of washed and chopped cabbage.
Can I serve this for dinner?
Yes, it is suitable as either a light lunch or a hearty dinner.
How much celery is used?
You will need 1 1/3 cups of chopped celery.
What is the first step in making the soup?
The first step is heating vegetable oil in a large Dutch oven and sauteing the celery, onion, and garlic.
How much dried oregano and basil should I use?
The recipe calls for 4 teaspoons of dried oregano leaves and 4 teaspoons of dried basil leaves.
Is the garlic peeled before mincing?
Yes, the garlic should be peeled and minced before use.
How much fresh parsley is required?
The recipe uses 1/4 cup of washed and chopped fresh parsley.
What size cans of tomatoes are used?
The recipe uses two 14.5-ounce cans of no-salt-added diced tomatoes.
When do I add the cooked macaroni?
Stir in the cooked and drained macaroni just before serving the soup.
Does the soup contain onion?
Yes, it contains 1/2 cup of chopped onion.
How much Parmesan cheese is used for garnish?
The recipe suggests 1/4 cup of grated Parmesan cheese for garnishing the bowls.
What is the preparation for the carrots?
The carrots should be washed, peeled, and chopped, totaling 1 1/3 cups.