Shirataki Rice Minestrone

Name: Shirataki Rice Minestrone
Total time: 3600 s
Yield: 9 servings
Cuisine: American
Ingredients: 4 tbsp Olive Oil; 4 clove Garlic; 2 Onions; 5 Carrots; 2 cup Mushrooms; 4 cup Low sodium broth (vegetable or chicken); 1 15 oz can diced tomatoes; 1 15 oz can tomato sauce; 1/2 cup White wine; 1 15 oz can kidney beans; 2 cup Green beans; 2 cup Sliced zucchini; 2 cup Chopped kale; 1 tsp Dried oregano; 1/4 cup Chopped fresh basil; 2 8 oz packs of Shirataki rice

Katie De Sousa @cook_3480630

A veggie packed minestrone with my favorite noodle/rice substitute: Shirataki!

Katie De Sousa @cook_3480630

A veggie packed minestrone with my favorite noodle/rice substitute: Shirataki!

Saved

Ingredients

1 hour

9 servings

4 tbspOlive Oil
4 cloveGarlic
2Onions
5Carrots
2 cupMushrooms
4 cupLow sodium broth (vegetable or chicken)
115 oz can diced tomatoes
115 oz can tomato sauce
1/2 cupWhite wine
115 oz can kidney beans
2 cupGreen beans
2 cupSliced zucchini
2 cupChopped kale
1 tspDried oregano
1/4 cupChopped fresh basil
28 oz packs of Shirataki rice

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Steps

1 hour

1

Heat a large pot over medium heat and add olive oil, chop up the garlic and sautée for a couple minutes.
2

Chop onions and add them to the pot, stir it all around and let them cook for 3-4 minutes.
3

Chop the carrots and mushrooms (if you're using smaller mushrooms like bunashimeji you don't need to chop them up). Add them to the pot and give it a good stir. Cook for a few minutes.
4

Add the broth, tomato sauce, diced tomatoes and wine and bring the soup to a boil. Stir often.
5

Add the kidney beans, green beans, zucchini and kale. Keep it simmering.
6

Rinse the Shirataki rice in cold water and strain. Add to the pot.
7

Add the chopped basil and dried oregano to the pot, season with salt and pepper to taste. Stir often and let the soup simmer for 40 minutes.
8

Ladle soup into bowls, let it cool a bit and add some shaved Parmesan or whatever else you'd like to garnish with, enjoy!