By Ebenezer Obiri
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced carrot and sauté for about 5 minutes until it starts to soften.
Add the diced zucchini to the pot and continue to cook for another 3-4 minutes, stirring occasionally.
Add the can of kidney beans (drained and rinsed) and the can of diced tomatoes (with their juice) to the pot, stirring to combine.
Pour in the 4 cups of vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, add 1 teaspoon of Italian seasoning, salt, and pepper to taste. Stir well.
Cover the pot and let the soup simmer for 20 minutes, allowing the flavors to meld together.
After 20 minutes, stir in the 1 cup of fresh spinach and cook for an additional 5 minutes until the spinach is wilted.
Taste and adjust the seasoning if necessary. Serve hot and enjoy your delicious Minestrone Soup!
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By Ebenezer Obiri
This recipe is ready in 45 minutes and features Kidney beans, Diced tomatoes, Carrot and other delicious ingredients. Contains 220 calories total.
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced carrot and sauté for about 5 minutes until it starts to soften.
Add the diced zucchini to the pot and continue to cook for another 3-4 minutes, stirring occasionally.
Add the can of kidney beans (drained and rinsed) and the can of diced tomatoes (with their juice) to the pot, stirring to combine.
Pour in the 4 cups of vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, add 1 teaspoon of Italian seasoning, salt, and pepper to taste. Stir well.
Cover the pot and let the soup simmer for 20 minutes, allowing the flavors to meld together.
After 20 minutes, stir in the 1 cup of fresh spinach and cook for an additional 5 minutes until the spinach is wilted.
Taste and adjust the seasoning if necessary. Serve hot and enjoy your delicious Minestrone Soup!
Calories per Serving: 220
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