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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 253.4
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 880.6 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 12.8 g
  • Protein: 14.5 g

View full nutritional breakdown of Quick Minestrone calories by ingredient
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Quick Minestrone

Submitted by: MADDY_AVENA

Introduction

If you are in a hurry, you can just use canned beans and increase the vegetable broth to 6 cups. The cannellini beans can be made the day before, stored in their broth and used when you make your soup. This is how this becomes a "quick" minestrone.
In the winter/spring I use frozen green beans and canned tomatoes from my summer garden and fresh chard which grows like a blessing all year round. In the summer, in goes the ubiquitous zucchini. This quick minestrone has about 7 servings of veggies in each bowl!
If you are in a hurry, you can just use canned beans and increase the vegetable broth to 6 cups. The cannellini beans can be made the day before, stored in their broth and used when you make your soup. This is how this becomes a "quick" minestrone.
In the winter/spring I use frozen green beans and canned tomatoes from my summer garden and fresh chard which grows like a blessing all year round. In the summer, in goes the ubiquitous zucchini. This quick minestrone has about 7 servings of veggies in each bowl!

Number of Servings: 6

Ingredients

    canned kidney beans, 15 oz can
    1 1/2 cups cannellini beans simmered in vegetable broth, 2 cups liquid reserved
    Organic Vegetable Broth, 4 cups
    Elbows Pasta, 1/2 cup
    Onions, raw, 1 cup, chopped
    Garlic, 3 clove
    Carrots, raw, 1 cup, chopped
    Swiss Chard, 2.5 cup, chopped
    Canned tomatoes, 1 pint
    Green Beans cut into bite sized pieces, fresh or frozen, 1 cup
    Olive Oil, 1 Tbsp
    Thyme, fresh, 3 tsp
    rubbed sage 1 tsp
    1-2 bay leaves
    Pepper, black, 1 tsp

Directions

dice onions, carrots and chard stems. Saute in olive oil for about 5 minutes until onions are translucent. Add minced garlic, sage and thyme. Stir for another minute.
Add vegetable broth, bay leaf and pint of canned tomatoes. Bring to a boil and reduce to simmer. Add chard that has been torn into bite sized pieces, and green beans.
Simmer for 10 minutes.
Add pasta, drained, rinsed kidney beans, cannellini beans and 2 cups of the broth they were cooked in.
Simmer until pasta is cooked through. Season with black pepper and salt if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user MADDY_AVENA.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    I HATE vegetables, but I know they are essential for my health. So this was a great way to get a whole bunch of them. Got them all from the farmer's market. I sort of have to force myself to eat it, but there's lots of flavor. Tons of extras. I think it made 8 servings (not 5). - 10/25/07

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  • Very Good
    1 of 1 people found this review helpful
    This is one of my husband's favorites! It's so easy, you have to love it! - 1/14/08

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  • Very Good
    1 of 1 people found this review helpful
    Quick, satisfying and it makes great leftovers. My husband loved it, too! - 3/25/07

    Was this review helpful?   yes  No
  • I noticed when comparing with others, that this soup has a good amount of protein. I appreciate that. - 4/28/11

    Was this review helpful?   yes  No