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Longevity minestrone
100%
0
Ruth Larson
By Ruth Larson

Longevity minestrone

3 steps
Updated at: Tue, 06 May 2025 01:00:44 GMT

Nutrition balance score

Great
Glycemic Index
48
Low
Glycemic Load
36
High

Nutrition per serving

Calories388.5 kcal (19%)
Total Fat5 g (7%)
Carbs75.7 g (29%)
Sugars12.5 g (14%)
Protein16.5 g (33%)
Sodium1772.7 mg (89%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
4 clovesgarlic
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
1yellow onion
minced
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
2carrots
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
2 stalkscelery
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
2yellow potatoes
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
2 tspdried oregano
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
½ tspsalt
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
¼ tspblack pepper
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
5 cupsvegetable broth
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
28 ozcanned diced tomatoes
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
15 ozcanned chickpeas
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
1 ½ cupwhole wheat pasta shells
4 cloves garlic, minced 1 yellow onion, medium, chopped 2 carrots, diced 2 stalks celery, diced 2 yellow potatoes, diced 2 tsp dried oregano ½ tsp salt ¼ tsp black pepper 5 cups vegetable broth 28 oz canned diced tomatoes 15 oz canned chickpeas, or beans of choice, drained and rinsed 1½ cup whole wheat pasta shells 1 cup fresh parsley, chopped
1 cupfresh parsley
chopped

Instructions

Step 1
In a large pot, combine the garlic and onion with 1 to 2 tablespoons of water, and saute until softened, approximately 3 minutes.
Step 2
Add the carrot, celery, potato, dried oregano, salt and pepper. Saute until the potato and carrot have softened, approximately 6 minutes.
Step 3
Add the vegetable broth, diced tomatoes, chickpeas and pasta. Bring to a boil, then simmer uncovered for 12 to 15 minutes, until the pasta is cooked. Garnish with fresh parsley as desired.

Notes

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