- PREP-TIME: / READY IN: 35 MINUTES
- MAKES 6 CUPS
- SERVING SIZE: 1½ CUPS
- PRINT/SAVE RECIPE
A delicious addition to a holiday menu or a hearty one-pot meal on a winter night, this comforting white minestrone is full of vegetables and fresh herbs. Top with chopped roasted red peppers for a pretty color contrast.
By Darshana Thacker Wendel,Dec 18, 2017
INGREDIENTS
- 1 medium turnip, peeled and cut into ½-inch dice (2 cups)
- 1 small onion, cut into ¼-inch dice (1 cup)
- 1 cup mushrooms, cut into ½-inch dice
- 2 teaspoons fresh garlic, minced (4 cloves)
- 2 cups cauliflower, cut into ½-inch florets
- 1 medium zucchini, cut into ½-inch dice (1 cup)
- 1 (15-ounce) can white beans, rinsed and drained (1½ cups)
- 1 cup whole grain macaroni
- 1 tablespoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon Italian seasoning
- 2 tablespoons apple cider vinegar
- Sea salt
- Freshly ground black pepper
- 1 roasted red pepper (from the jar), cut into ¼-inch dice, for garnish
INSTRUCTIONS
- Sauté turnips, onions, mushrooms, and garlic in a soup pot over medium low heat, stirring frequently, until onions start to turn golden brown, about 10 minutes. (There is no need to add water; the mushrooms will release enough liquid to prevent sticking.)
- Add the cauliflower, zucchini, beans, macaroni, sage, parsley, Italian seasoning, and 4 cups of water; cook for 10 minutes until the macaroni is al dente.
- Add the vinegar, and salt and pepper to taste. Cook for 5 minutes longer, until the flavors merge. Add more water if the soup gets too thick.
- Serve soup hot, garnished with chopped roasted peppers.
NUTRITIONAL INFORMATION:
Per serving (1½ cups): 294 calories, 55.5 g carbohydrates, 16.5 g protein, 2.1 g total fat, 0.5 g saturated fat, 0 g cholesterol, 197 mg sodium, 10.5 g fiber, 6.8 g sugar
Note: Nutritional information is provided as an estimate only.