Velez’s Hearty Minestrone

When Daniel cooks this in the office, we all abandon our packed lunches and drool around the kitchen until he offers us some.


Yields8 ServingsPrep Time10 minsCook Time40 minsDifficultyBeginner

Ingredients

 1 tbsp olive oil
 1 small onion, diced
 1 tbsp Italian seasoning
 ¼ tsp additional Italian seasoning
 ½ tsp salt
 1 dash crushed red pepper flakes
 2 cloves garlic, minced
 1 (15 oz) can tomato sauce
 2 tbsp olive oil
 ½ cup whole-wheat elbow pasta
 1 (15 oz) can red kidney beans, rinsed and drained
 1 medium Russet potato
 1 medium eggplant
 1 medium zucchini
 1 small green pepper
 8 cups water

Instructions

1

In a medium pot heat 1 tablespoon olive oil and sautéonion with 1 teaspoon Italian seasoning, ½ teaspoon salt, and a dash of red pepper flakes.

2

Once onions are soft, add garlic and cook for a minute. Add tomato sauce and 2 tablespoons olive oil and bring to a boil. Lower heat and simmer for 20 minutes stirring occasionally.

3

In the meantime, chop vegetables into ¾” cubes. Add 8 cups of water and an additional tablespoon of Italian seasoning. Set heat to medium high and when soup comes to a boil add pasta and rest of vegetables.

4

Simmer for 15 minutes or until vegetables are tender.

Nutrition Facts

Serving Size 1 cup

Servings 8


Amount Per Serving
Calories 149
% Daily Value *
Total Fat 6g10%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 830mg35%
Total Carbohydrate 20g7%
Dietary Fiber 5g20%
Sugars 4g
Protein 4g8%

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

Ingredients

 1 tbsp olive oil
 1 small onion, diced
 1 tbsp Italian seasoning
 ¼ tsp additional Italian seasoning
 ½ tsp salt
 1 dash crushed red pepper flakes
 2 cloves garlic, minced
 1 (15 oz) can tomato sauce
 2 tbsp olive oil
 ½ cup whole-wheat elbow pasta
 1 (15 oz) can red kidney beans, rinsed and drained
 1 medium Russet potato
 1 medium eggplant
 1 medium zucchini
 1 small green pepper
 8 cups water

Directions

1

In a medium pot heat 1 tablespoon olive oil and sautéonion with 1 teaspoon Italian seasoning, ½ teaspoon salt, and a dash of red pepper flakes.

2

Once onions are soft, add garlic and cook for a minute. Add tomato sauce and 2 tablespoons olive oil and bring to a boil. Lower heat and simmer for 20 minutes stirring occasionally.

3

In the meantime, chop vegetables into ¾” cubes. Add 8 cups of water and an additional tablespoon of Italian seasoning. Set heat to medium high and when soup comes to a boil add pasta and rest of vegetables.

4

Simmer for 15 minutes or until vegetables are tender.

Velez’s Hearty Minestrone
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