Minestrone
A hearty Italian soup filled with tomatoes, beans, pasta, and vegetables, creating a satisfying and nutritious bowl of comfort.
8 Serving(s)
Ingredients
- 2 tbsp. olive oil
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 celery ribs, diced
- 1 medium zucchini, diced
- 1 cup fresh or frozen green beans, cut into bite size pieces
- 1 (28 oz.) can diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 (15.5 oz.) can cannellini beans, rinsed and drained
- 2 tsp. Italian seasoning
- 1 cup elbow macaroni (preferably whole wheat)
- 1 1/2 cups fresh spinach leaves, chopped
- Kosher salt, to taste
- black pepper, to taste
- 8 tbsp. parmesan cheese, for garnish (1 tbsp. per serving)
- fresh basil, for garnish
Instructions
- Heat olive oil in a large stockpot over medium heat. Add onion, garlic, carrot and celery and sauté for about 5 minutes, or until veggies are starting to take on some color.
- Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth, beans and Italian seasoning. Simmer on low for 20 minutes.
- Add in the pasta and cook until tender, about 12 to 15 minutes.
- Add in spinach and stir until wilted. Taste and season soup with salt and pepper, if desired. Ladle the soup into bowls and garnish with parmesan cheese and fresh basil.
Tomato Products Wellness Council
This flavorful, vegetable-packed soup has considerably less sodium than a typical bowl of soup, but if you want to reduce it even further use no-salt-added vegetable or chicken broth.
Nutrition Facts
200 Calories Per ServingFat: 5gSaturated Fat: 1.5gCholesterol: 5mgSodium: 500mgCarbohydrates: 31gFiber: 4gSugars: 8gProtein: 7gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe