• Paula Morais

Roasted Red Pepper Minestrone Soup


Ingredients:

  1. 1 tbsp extra virgin olive oil

  2. 1 onion, finely chopped

  3. 2 carrots, peeled and chopped

  4. sea salt and pepper to taste

  5. 3-4 cloves garlic, chopped

  6. 4 cups vegetable broth

  7. 2 cups water

  8. 1- 8 oz jar roasted bell peppers, drained and chopped

  9. 1- 15 oz can diced tomatoes

  10. 1- 15 oz can pinto beans

  11. 1- 15 oz can kidney beans

  12. 1 zucchini, diced

  13. 1 cup fresh green beans, diced

  14. 2 bay leaves

  15. 12 oz brown rice pasta, cooked

  16. 2 cups baby spinach

Instructions:

  1. Heat olive oil in a large pot on medium.

  2. Add onion, carrot, salt and pepper and cook until soft, about 5 minutes

  3. Stir in garlic and cook about another minute.

  4. Add remaining ingredients except pasta and spinach.  Increase heat and bring soup to a boil.

  5. Partially cover pot and reduce heat to simmer for about 30 minutes or until veggies are tender.

  6. Uncover, remove bay leaves and add spinach and pasta.

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©2020 by Paula Morais Fit