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No-Bean Minestrone with Zoodles Pg. 40

No-Bean Minestrone with Zoodles

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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Servings

4 Servings

Ingredients

  • 1 medium onion diced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 stalks celery diced
  • 2 medium carrots peeled and diced
  • 3 heaping tablespoons tomato paste
  • 1 russet potato peeled and diced
  • 1 28- oz. can diced tomatoes
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 6 cups chicken stock
  • Salt and pepper to taste
  • 1 zucchini spiralized

Instructions

  • Sauté onion in olive oil until translucent. 
  •  2. Add garlic and sauté until softened and fragrant. Add celery, carrots and tomato paste and stir until the vegetables are well coated and the tomato paste starts to caramelize. 
  •  3. Add potatoes, tomatoes, basil, oregano, stock, salt and pepper. Stir to combine the ingredients and bring the soup to a boil. 
  •  4. Simmer for 30 minutes – 1 hour, until all the vegetables are tender. Taste and adjust seasonings, if necessary. 
  •  5. Before serving, add the zoodles to the pot, cover and simmer until just tender, about 5 minutes. Serve immediately. 
  • VARIATION: If you eat kitniyot on Passover, feel free to add a can of drained and rinsed cannellini beans or chickpeas. Adjust stock, as necessary.