Minestrone Zucchini Noodle Soup with Parmesan-Rosemary Quinn Popcorn
The recipe Minestrone Zucchini Noodle Soup with Parmesan-Rosemary Quinn Popcorn could satisfy your Mediterranean craving in approximately 45 minutes. This recipe serves 2 and costs $2.84 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 364 calories, 13g of protein, and 16g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. Several people made this recipe, and 141 would say it hit the spot. Head to the store and pick up celery, oregano, zucchini, and a few other things to make it today. It is brought to you by Inspiralized. It works well as a soup. With a spoonacular score of 96%, this dish is tremendous. Similar recipes include Zucchini & Sweet Potato Noodle Minestrone, Rosemary Parmesan Popcorn, and Rosemary Parmesan Popcorn.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 (14oz) can diced tomatoes
1/2 cup cannellini beans
1/2 cup diced carrots
1/2 cup diced celery
1/4 tsp dried basil
1/2 tsp chopped fresh rosemary
4 sprigs of fresh thyme
1 garlic clove, minced
2 tbsp olive oil
1/4 tsp dried oregano
1/4 cup popped Parmesan-Rosemary Quinn Popcorn
1/2 cup red kidney beans
1/2 cup diced red onion
1 small pinch of red pepper flakes
salt and pepper, to taste
3 cups vegetable broth, low-sodium
1 large zucchini, Blade C
Equipment:
sauce pan
bowl
Cooking instruction summary:
Place a large saucepan over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds and then add in the onion, carrots, and celery.Cook the veggies for about 5 minutes or until they begin to soften.Add in the diced tomatoes, crush lightly with the back of a fork, and season with salt, pepper, oregano, rosemary, thyme and basil. Stir to combine and add in the vegetable broth.Bring the soup to a boil and then lower to simmer. Cover the saucepan and cook for 15 minutes.Uncover the saucepan and add in the beans and zucchini noodles. Cook for about 3 minutes or until zucchini noodles soften.Spoon into bowls, top with popcorn and enjoy!
Step by step:
1. Place a large saucepan over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds and then add in the onion, carrots, and celery.Cook the veggies for about 5 minutes or until they begin to soften.
2. Add in the diced tomatoes, crush lightly with the back of a fork, and season with salt, pepper, oregano, rosemary, thyme and basil. Stir to combine and add in the vegetable broth.Bring the soup to a boil and then lower to simmer. Cover the saucepan and cook for 15 minutes.Uncover the saucepan and add in the beans and zucchini noodles. Cook for about 3 minutes or until zucchini noodles soften.Spoon into bowls, top with popcorn and enjoy!
Nutrition Information:
covered percent of daily need
