Vegetables in Tomato Soup (Minestrone)
AJI-NO-MOTO® Umami SeasoningIngredients
- 1 Tbsp. (15ml) Cooking oil
- 1/4 cup (35g) Onion, minced
- 3 Tbsps. (30g) Garlic, minced
- 1/4 cup (35g) Celery, diced
- 3 Tbsps. (45g) Tomato paste
- 1 cup (100g) Tomato, diced
- 3/4 cup (75g) Carrots, diced
- 3/4 cup (75g) Sayote, diced
- 1/3 cup (50g) Corn kernels
- 1.5 liters (1500ml) Water
- 2 pieces (0.5g) Bay leaf
- 1/4 tsp. (0.6g) Oregano, dried
- 1/4 tsp. (0.5g) Ground black pepper
- 1 tsp. (6g) Salt
- 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
- 1/4 kg (250g) Macaroni, cooked
- 1 cup (170g) Red kidney beans, cooked
- 1 cup (20g) Kangkong leaves
Procedure
- SAUTÉ. In a casserole, heat oil. Sauté onion, garlic, and celery until fragrant. Add tomato paste then cook for 1-2 minutes. Add tomatoes then cook for 2-3 minutes.
- SIMMER. Add carrots, sayote, corn, and water. Simmer for 5 minutes.
- SEASON. Add bay leaf, oregano, pepper, salt, and AJI-NO-MOTO®. Mix well.
- SIMMER. Add cooked macaroni, red beans, and kangkong leaves. Simmer for 1 minute.
- SERVE. Transfer soup to a bowl. Serve and enjoy.
Cooking Tips
Soak red kidney beans in water overnight prior to boiling for shorter cooking time.
Cooking Time: 15 minutes
Preparation: 10 minutes
Servings:
6
Serving size: 1 1/2 cups (308.3g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
187.3
Carbohydrates (g)
32.1
Proteins (g)
6.8
Fat (g)
3.0
Dietary Fiber (g)
4.6
Calcium (mg)
55.7
Iron (mg)
2.4
Sodium (mg)
636.7
Good to Know Nutrition Facts
Tomatoes have Vitamin C which supports Iron absorption in the body.