Italian Minestrone Soup High Protein with Cannellini Beans
Classic Tuscan minestrone with cannellini beans, seasonal vegetables, and Parmigiano rind — 24g protein, Italian meal-prep soup.
10mPrep
30mCook
3Servings
280Calories
24gProtein
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Ingredients
- 200 gcannellini beans (canned)
- 100 gzucchini
- 1 mediumcarrot
- 1 unitcelery stalk
- 1 mediumonion
- 150 gcrushed tomatoes
- 1 pieceParmigiano rind
- 600 mllow-sodium vegetable broth
- 2 unitgarlic cloves
- 1 tspolive oil
- 4 leavesfresh basil
- 1salt and pepper
Ingredients
- 200 g cannellini beans (canned)
- 100 g zucchini
- 1 medium carrot
- 1 unit celery stalk
- 1 medium onion
- 150 g crushed tomatoes
- 1 piece Parmigiano rind
- 600 ml low-sodium vegetable broth
- 2 unit garlic cloves
- 1 tsp olive oil
- 4 leaves fresh basil
- to taste salt and pepper
Instructions
- Sauté onion, carrot, and celery in oil 5 minutes. Add garlic, then tomatoes and zucchini.
- Add broth, Parmigiano rind, and beans. Simmer 25 minutes.
- Remove rind. Season, top with basil and extra Parmigiano before serving.