By Danette Van Dusseldorp
Minestrone soup
3 steps
Prep:20minCook:15min
This veggie filled minestrone is filling and delicious, made based on all the vegetables I had on hand, and you can modify it to accommodate what is in your refrigerator.
Updated at: Fri, 05 Jul 2024 18:50:52 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories231.3 kcal (12%)
Total Fat5.8 g (8%)
Carbs37.3 g (14%)
Sugars6.2 g (7%)
Protein10.4 g (21%)
Sodium573.8 mg (29%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Saute diced leeks, onion, carrots and celery in olive oil until softened and onions begin to color. Season with salt and pepper
Pot
CooktopHeat
olive oil2 Tbsp
red onion1 
celery4 ribs
carrots5 
leeks2 
salt
pepperStep 2
Add water, bouillon , garlic , Italian seasoning, and tomatoes. Bring to boil and add orzo. Cook according to time on the box of pasta.
CooktopHeat
garlic powder1 Tbsp
italian seasoning2 Tbsp
chicken boullion2 Tbsp
cans diced tomatoes2 
orzo1 cup
water8 cStep 3
When 5-7 minutes remain for orzo to cook, add diced summer squash, zucchini, broccoli (cut large florets into smaller pieces) to pot. Stir, cover with lid and let cook for remaining 5 min, stirring occasionally.
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