Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Quick and Easy Minestrone
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 418
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 12 g
- Sugar
- 13 g
- Protein
- 20 g
- Cholesterol
- 7 mg
- Sodium
- 1451 mg
Traditionally, minestrone is slow-simmered with Parmigiano-Reggiano rinds to impart a rich umami flavor to the broth. In our shortcut version, soy sauce is used instead, adding instant depth to this pantry-friendly soup.
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 418
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 12 g
- Sugar
- 13 g
- Protein
- 20 g
- Cholesterol
- 7 mg
- Sodium
- 1451 mg
Ingredients
Directions
- Heat the oil in a medium pot over medium-high heat. Add the corn and cook, stirring occasionally, until it starts to brown slightly, about 3 minutes. Add the tomato paste, rosemary and oregano and cook, stirring constantly, until the tomato paste begins to darken in color, about 1 minute. Slowly whisk in the chicken broth until the paste is smooth and incorporated into the liquid.
- Add the whole can of diced tomatoes (including the liquid), and bring the mixture to a boil. Stir in the pasta, the white beans and reserved liquid and the soy sauce. Season with salt and pepper. Cook until the pasta is al dente, 7 to 8 minutes, stirring in the green beans during the last 2 minutes of cooking. Serve in individual bowls with a little oil drizzled on top.
