Minestrone Soup by Fork To Spoon

olive oil, celery, onion, carrots, garlic, oregano, basil, bay leaf, salt, pepper, tomatoes, white beans, broth, kale, gluten free pasta, parmesan cheese

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– 2 tablespoons of olive oil
– 1 cup of celery (peeled and chopped)
– 1/2 cup of onion (peeled and chopped)
– 1 cup of carrots (peeled and diced)
– 1 tablespoon of garlic
– 1 tablespoon of fresh oregano
– 1 tablespoon of fresh basil
– 1 bay leaf
– 1 teaspoon of salt
– 1 teaspoon of pepper
– 28 ounces of diced tomatoes
– 15 ounces of white beans
– 4 cups of broth (any will work)
– 1/2 cup of shredded kale
– 1 cup of gluten free pasta
– 1/3 cup of grated Parmesan cheese

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