Winter Vegetable Minestrone Soup

Winter Vegetable Minestrone Soup

Winter Vegetable Minestrone Soup

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
50 minutes

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Details
  • Servings:   6
  • Calories:   334
  • Protein:   16g
  •  
  • Fiber:   12g
  • Sugar:   11g
  • Carb Total:   57g
  •  
  • Saturated:   1g
  • Fat Total:   2g
  •  
  • Dairy-Free:   True
  • Weight Watchers:   7 Points
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Cuisine
  • Mediterranean
  • Italian
  • European
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 White Onion
  • 3 cloves garlic
  • 3 cups Butternut Squash (cubed)
  • 1 Zucchini
  • 1 Carrot
  • 2 tsp Dried Oregano
  • 2 cans cannellini Beans
  • 2 (14oz) cans Diced Tomatoes
  • 8 cups Vegetable Stock
  • 2 tbsp Tomato Puree
  • 2 cups Dry Fusilli Pasta
Instructions

Dice the onion and mince the garlic. Dice all the other vegetables into 1 inch cubes.

Heat about 1 tbsp olive oil in the bottom of a large stock pot. Fry the onion for 2-3 minutes until slightly translucent, add the garlic and cook for a further one minute.

Add the rest of the cubed vegetables with the oregano, and stir so everything is coated.

Add the vegetable stock, cans of tomatoes and tomato puree, mix so everything is combined and then simmer for 20 minutes.After 20 minutes, drain the beans and add those to the pan, along with the fusilli. Simmer for 6-8 minutes until the pasta is al dente.

Serve straight away.

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