Mediterranean Sardine Minestrone Soup
Servings
4
Prep Time
20 minutes
Difficulty
Intermediate
Ingredients
- 1 can King Oscar Sardines Mediterranean Style
- 1 cup uncooked small pasta (Ditalini, mini shells, mini elbow macaroni, etc.)
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 cup chopped green beans
- 1 small summer squash or zucchini, diced
- 15 oz. can chopped tomatoes
- 2 cups vegetable or chicken broth
- 1/2 tsp dried oregano or thyme (or 1 tsp chopped fresh herbs)
- 1/2 tsp salt, or to taste (depending on the saltiness of your broth)
- 1/2 tsp ground black pepper
A hearty minestrone with a Mediterranean twist. Garden vegetables and pasta simmered in a rich tomato broth, finished with savory Mediterranean-style sardines for a warming bowl of comfort.
Instructions
- Cook the pasta to package instructions. Drain and set aside.
- Heat a pot over medium heat. Add the oil from the sardine can into the pot. Add the onions, garlic, carrots, and celery. Cook for about 2-3 minutes or until onions are softened.
- Stir in the green beans, summer squash or zucchini, and the chopped tomatoes (including the juices from the canned tomatoes). Add the broth, herbs, salt, and pepper.
- Bring to a light boil, then simmer for about 5 minutes or until vegetables are tender.
- Stir in the sardines and cooked pasta. Simmer on low for 2-3 minutes or until heated through.
- Taste for seasonings and add additional salt and pepper, to personal taste.
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