Crisp Garden Vegetable Minestrone
Veggie, Gluten-Free, Low-Carb · Salad
30 min
Cook time
4
Servings
225
Calories
4
Steps
- Preparation: Start by washing and chopping all vegetables—dice the tomatoes, slice the zucchini, chop the bell peppers, and mince the garlic.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat, then add the garlic and onions. Sauté until the onions become translucent. Add bell peppers and zucchini and cook for an additional 5 minutes.
- Simmer: Pour in vegetable broth and bring to a low boil. Add diced tomatoes, cannellini beans, and mixed herbs. Reduce heat and let simmer for 20 minutes, allowing flavors to meld.
- Add Greens and Serve: Just before serving, stir in fresh spinach and let it wilt in the hot soup. Season with salt and black pepper to taste. Serve warm.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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