Sous Vide Minestrone Soup

Sous Vide Water Bath/Immersion Circulator; Large Skillet; Large Zip Top Bag or Vacuum Sealer Bag; Kitchen Scissors or Knife; Serving Bowls/Plates

10 minutes

1 hour 10 minutes

Italian

Sous Vide, Minestrone Soup, Healthy, Easy

Main Course

Sous Vide

Vegetarian

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2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 can (14.5 ounces) diced tomatoes

4 cups vegetable broth

1 can (15 ounces) cannellini beans, drained and rinsed

1 cup small pasta shells

2 tablespoons fresh parsley leaves, chopped

Salt and freshly ground black pepper to taste

Preheat your sous vide water bath to 185°F (85°C).

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the carrots, celery and zucchini and cook for an additional 5 minutes.

Transfer the vegetables to a large zip top bag or vacuum seal bag. Add the tomatoes, vegetable broth, cannellini beans and pasta shells to the bag. Seal the bag using either the water displacement method or a vacuum sealer.

Place the sealed bag in the preheated sous vide water bath for 1 hour.

Remove the bag from the water bath and open it carefully using kitchen scissors or a knife to cut it open. Stir in the parsley leaves and season with salt and pepper to taste before serving hot.

Calories – 250; Fat – 7g; Carbohydrates – 35g; Protein – 12g; Sodium – 600mg

This delicious Sous Vide Minestrone Soup is an easy Italian dish that is packed with flavor! It’s made with fresh vegetables like onions, garlic, carrots, celery and zucchini that are cooked in a flavorful tomato broth with cannellini beans and small pasta shells for added texture! The soup is cooked in a sous vide water bath for an hour before being finished off with fresh parsley leaves for extra flavor! Enjoy this healthy meal any day of the week!

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Gelato, the Italian version of ice cream, is also a popular dessert.