LENTEN

Minestrone with Canned Beans

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Minestrone is a light vegetable soup hailing from Italy. The absence of meat is compensated by beans, which help to maintain the protein balance in the dish. The croutons are also not just an afterthought: they are needed to make the soup more filling.

Ingredients

Onion - 1 head
Carrot - 1 piece
Eggplants - 1 piece
Courgette - 1 piece
Orange Bell Peppers - 1 piece
Olive Oil - 1 fl oz
Canned Baby Beets - 14.1 oz
Chicken Broth - 1 qt
Parsley - 0.7 oz
Garlic - 3 cloves
Croutons - to taste
Canned Tomatoes (Pelati) - 14.1 oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Dice the onion and carrot.

Step 3

Dice the eggplant, zucchini, and bell pepper (removing the seeds and white membranes).

Step 4

In a pot, heat olive oil and sauté the onion and carrot.

Step 5

Add the eggplant and bell pepper, and continue sautéing until the eggplant is cooked through. Add the zucchini.

Step 6

Add tomatoes and beans, drained.

Step 7

Pour in the broth, bring to a boil, and simmer for 10 minutes over medium heat. Season with salt and pepper.

Step 8

Finely chop the garlic and parsley.

Step 9

Add parsley and garlic to the soup, remove it from the heat, and let it sit covered for at least 30 minutes. The soup will taste even better the next day.