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Minestrone Zucchini Noodle Soup with Parmesan-Rosemary Quinn Popcorn

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2

Ingredients

  • 2 tbsp olive oil
  • 1 garlic clove minced
  • 1 small pinch of red pepper flakes
  • 1/2 cup diced carrots
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 1 14oz can diced tomatoes
  • salt and pepper to taste
  • 1/4 tsp dried oregano
  • 1/2 tsp chopped fresh rosemary
  • 4 sprigs of fresh thyme
  • 1/4 tsp dried basil
  • 3 cups vegetable broth low-sodium
  • 1 large zucchini Blade C
  • 1/2 cup red kidney beans
  • 1/2 cup cannellini beans
  • 1/4 cup popped Parmesan-Rosemary Quinn Popcorn

Instructions

  • Place a large saucepan over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds and then add in the onion, carrots, and celery.
  • Cook the veggies for about 5 minutes or until they begin to soften.
  • Add in the diced tomatoes, crush lightly with the back of a fork, and season with salt, pepper, oregano, rosemary, thyme and basil. Stir to combine and add in the vegetable broth.
  • Bring the soup to a boil and then lower to simmer. Cover the saucepan and cook for 15 minutes.
  • Uncover the saucepan and add in the beans and zucchini noodles. Cook for about 3 minutes or until zucchini noodles soften.
  • Spoon into bowls, top with popcorn and enjoy!