Vegetarian minestrone soup with escarole
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
This hearty take on minestrone soup features 2 types of beans and tons of delicious veggies. Cook up a bit pot for chilly fall nights.
Ingredients
Olive oil
1 tsp(s), Extra Virgin
Onion
1 cup(s), diced
Carrots
1 cup(s), diced
Table salt
1½ tsp(s), divided
Black pepper
¼ pinch(es)
Escarole
3 cup(s), washed, chopped
Minced garlic
1 tbsp(s)
Crushed red pepper flakes
⅛ tsp(s)
Vegetable broth
8 cup(s)
Canned diced tomatoes
30 oz, in Italian seasoning (two 15 oz cans)
Chickpeas
15 oz, 1 can, rinsed and drained
Canned kidney beans
15 oz, 1 can, rinsed and drained
Uncooked whole wheat pasta
12 oz, such as shells or elbows (about 1 1/2 cups)
Frozen green beans
1 cup(s)
Grated Parmesan cheese
¼ oz
Fresh basil
¼ cup(s), chopped
Instructions
1
Heat oil over medium heat in a large stock pot. Add onion, carrot, ½ tsp salt and ¼ tsp pepper and cook, stirring frequently, until softened (10 minutes). Add escarole and sauté for 1 minute to wilt. Add garlic and red pepper and cook for 1 minute. Add stock tomatoes, chick peas, kidney beans, and green beans and bring to a boil. Add pasta and cook according to package instructions (7 minutes). Stir in additional 1 tsp salt, parmesan, and basil and serve.
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