Description
Discover how to make a delicious Shrimp Minestrone Soup that is packed with flavor and wholesome ingredients. Perfect for a comforting meal any day!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, cut into 1-inch pieces (150 g)
- 1 can diced tomatoes (14.5 oz/411 g)
- 6 cups vegetable broth (1.4 liters)
- 1 cup small pasta shells (100 g)
- 1 pound large shrimp, peeled and deveined (450 g)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (15 g)
- 1/4 cup grated alternative cheese (optional) (25 g)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add diced carrots and celery; cook for 5 minutes, stirring occasionally.
- Add diced zucchini and red bell pepper; cook for another 3 minutes.
- Stir in the green beans and cook for 2 minutes.
- Pour in the can of diced tomatoes with their juice.
- Add vegetable broth and bring to a boil.
- Stir in dried oregano, dried basil, salt, and pepper.
- Add small pasta shells to the pot.
- Reduce heat to a simmer and cook until pasta is nearly al dente, about 8-10 minutes.
- Add shrimp to the pot and cook until they turn pink, about 3-4 minutes.
- Taste and adjust seasoning with more salt and pepper if needed.
- Stir in chopped fresh parsley.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- Consider adding more mushrooms or spinach for a heartier dish with added nutrients.
- Enhance the flavor by adding a splash of or fresh lemon juice before serving.
- For a lighter option, swap shrimp for diced chicken or tofu for a different protein source.
