Winter Vegetable Minestrone Soup

Name: Winter Vegetable Minestrone Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 onion; 3 cloves garlic; 3 cups butternut squash; 1 zucchini; 1 carrot; 2 tsp oregano; 2 cans cannellini beans; 28 oz tomatoes; 8 cups vegetable stock; 2 tbsp tomato puree; 2 cups fusilli pasta

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💡Chef's Note

“Discover how to make the perfect شوربة مينيسترون الخضار الشتوية. This Mediterranean classic is part of our soup collection and is sure to impress your family and friends with its delicious flavors.”

Ingredients

onion1
garlic3 cloves
butternut squash3 cups
zucchini1
carrot1
oregano2 tsp
cannellini beans2 cans
tomatoes28 oz
vegetable stock8 cups
tomato puree2 tbsp
fusilli pasta2 cups

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Nutrition Facts

Calories334kcal

Protein16g

Carbs69g

Fat1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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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