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Summer Vegetable Minestrone

A soup full of flavors for a complete summer meal

Vegetarian Vegan Soup lunch June July August September October
Course: Main course
Preparation time: 20 minutes
Cooking time: 40 minutes
Cost per serving: 0,64 €
Energy: 221 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut all the vegetables into small dice. Peel and remove the garlic cloves.

    Start by sautéing the zucchini in olive oil, then, when they start to brown, add the bell peppers and the rest of the vegetables.
  • 2.   Add the drained red beans and the broth, mix well and let cook covered for 30 minutes (or until the carrots are cooked).
  • 3.   After this time, add the pasta and continue cooking for the time indicated on the package. Serve hot. Sprinkle with basil leaves.

Ingredients for servings

  • 2 zucchinis
  • 2 carrots
  • 2 tomatoes
  • 1 red bell pepper
  • 1.5 liter of vegetable broth
  • 2 garlic cloves
  • 150 g of pasta
  • 100 g of canned red bean
  • 5 leaf of basil

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    221 kcal
    11 %
  • Fat
    1,94 g
    3 %
  • of which saturated
    0,86 g
    4 %
  • Carbohydrates
    38,18 g
    15 %
  • of which sugar
    8,32 g
    9 %
  • Protein
    10,08 g
    20 %
  • Fibers
    6,6 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.