Preparation Time:
25 min
Difficulty:
Novice
Ingredients:
- 1 cup of vegetable broth
- 1/2 cup of canned diced tomatoes
- 1/4 cup of chopped carrots
- 1/4 cup of chopped celery
- 1/4 cup of diced potatoes
- 1/4 cup of canned kidney beans, rinsed
- 1/4 cup of elbow macaroni
- 1 teaspoon of dried oregano
- Salt to taste
- Pepper to taste
- 1 tablespoon of olive oil
- Fresh basil leaves for garnish
Kitchen Tools Needed:
- pot
- ladle
- knife
- cutting board
Instructions:
- Heat olive oil in a pot over medium heat.
- Add chopped carrots and celery, sauté for 3-4 minutes until softened.
- Stir in diced potatoes and cook for another 2 minutes.
- Pour in the vegetable broth and canned tomatoes, and bring to a boil.
- Add the elbow macaroni and kidney beans, then reduce heat and let simmer for 10 minutes or until the macaroni is cooked.
- Season with dried oregano, salt, and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Macros:
- Total Calories: 227kcal
- Carbs: 30g
- Proteins: 10g
- Fats: 7g
Tags:
Soup