Winter Minestrone Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 332



14 Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 large stalks celery, diced
  • 4 cloves garlic, crushed
  • 1 teaspoon dried thyme
  • 2 cans (14 ounces each) chopped tomatoes
  • 2 1/2 cups vegetable stock
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 cup ditalini or mini conchiglie pasta
  • 1 can (14 ounces) canellini beans, rinsed and drained
  • 2/3 cup dry white wine

Nutrition Facts

  • For 1 serving out of 6
  • Calories
  • Protein
  • Carbs
  • Fiber
  • Sugars
  • Sodium581 mg
  • Saturated
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Directions

  1. In a pot over medium heat, add olive oil, onions, carrots, celery, garlic, and thyme. Cook for 8 to 10 minutes or until vegetables soften.
  2. Add tomatoes, vegetable stock, bay leaf, salt, and pepper. Stir and bring to a boil.
  3. Reduce heat to a simmer and continue cooking uncovered for 20 minutes.
  4. Add pasta and cook for another 10 minutes.
  5. Remove bay leaf and add beans. Cook for another 2 to 3 minutes, stirring slowly, making sure beans heat through. Stir in wine.





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Date: 10.12.2018, 15:55 / Views: 72261