Creamy Minestrone Soup Recipe

Introduction

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 can cannellini beans, drained and rinsed
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the carrots, celery, and zucchini and sauté for another 5 minutes until the vegetables are slightly softened.
4. Add the diced tomatoes and vegetable broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 20-30 minutes until the vegetables are tender.
6. Add the cannellini beans and pasta and let the soup cook for another 10-15 minutes until the pasta is cooked through.
7. Stir in the heavy cream and parmesan cheese and let the soup simmer for another 5 minutes until the cheese is melted and the soup is creamy.
8. Season with salt and pepper to taste.
9. Serve hot with crusty bread or crackers.

Nutrition

This creamy minestrone soup recipe serves 6 people and each serving contains approximately:

• Calories: 320
• Protein: 12g
• Fat: 14g
• Carbohydrates: 39g
• Fiber: 8g
• Sugar: 7g
• Sodium: 870mg

This soup is a great source of protein, fiber, and vitamins from the vegetables. The heavy cream and parmesan cheese add some fat to the soup, but it is still a relatively healthy meal option. You can also customize this soup by adding other vegetables or using different types of pasta. Enjoy!

Tips and Tricks

Here are some tips and tricks to help you make the perfect creamy minestrone soup:

• If you don't have cannellini beans, you can use any other type of white beans such as navy beans or great northern beans.
• You can also add some chopped spinach or kale to the soup for some extra greens.
• If you want to make this soup vegan, you can omit the heavy cream and parmesan cheese and use a vegan cheese substitute instead.
• Leftovers can be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
• You can also make a big batch of this soup and freeze it in individual portions for a quick and easy meal option.

Conclusion

This creamy minestrone soup recipe is a delicious and hearty meal that is perfect for a cold winter day. It is easy to make and customizable to your taste preferences. Serve it with some crusty bread or crackers for a complete meal. We hope you enjoy this recipe and all the tips and tricks that come with it!