Minestrone Soup without oil
Minestrone Soup is a classic Italian soup made with vegetables, beans, and pasta. This recipe is oil-free, making it a healthy and weight-loss-friendly option. It's also vegan and gluten-free, which means it can be enjoyed by many dietary preferences. The soup is rich in nutrients, protein, and fiber, making it a satisfying and filling meal. However, people with a nut allergy should avoid this dish
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
132 kcal
Protein
5 g
Carbs
26 g
Fat
1 g
Fiber
6 g
Ingredients
Onion Finely Chopped
0.5 medium cup (80g)
Bell peppers
0.5 cup, chopped (100g)
chopped tomato
1 small cup (100g)
Dried Oregano
0.5 tsp (1g)
Dried thyme
0.5 tsp (1g)
Gluten-Free Pasta
0.5 small cup (50g)
Parsley
1 tsp (5g)
Carrot
0.5 cup, chopped (100g)
Celery Stalk (chopped)
0.25 cup (50g)
Zucchini
0.5 cup, chopped (100g)
Green Beans (Chopped)
1 small cup (100g)
Plain Water
4 medium cup (1000g)
Clove Garlic, Minced
1 tsp (5g)
Rajmah, red
0.25 cup (50g)
Instructions
Preparation
-Wash & soak kidney beans for 2 hours.
-Drain and keep aside.
Cooking Steps
In a large pot, add the chopped onion, minced garlic, carrots, celery, zucchini, and green bell pepper. Cook over medium heat until the vegetables start to soften, about 5-7 minutes.
Add chopped tomatoes, drained and rinsed kidney beans, dried oregano, dried basil, dried thyme, and bay leaf to the pot. Stir well.
Pour in the water and bring it to a boil. Reduce the heat and let the soup simmer for 20-25 minutes until the vegetables are cooked.
Add the gluten free pasta to the pot and cook for another 10-15 minutes until the pasta is tender.
Season with salt and pepper to taste.
Garnish with fresh parsley leaves and serve hot