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.

Ingredients

Quantity Unit Name Link Alternatives
1 tablespoon olive oil
1 small onion, diced
1 tablespoon + ¼ teaspoon Italian seasoning, divided
½ teaspoon salt
dash of crushed red pepper flakes
2 cloves garlic, minced
1 (15 oz.) can tomato sauce
2 tablespoons 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.

Prep Time: 1 hour
Serving Size: 8 servings
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