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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 345.7
  • Total Fat: 17.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,283.7 mg
  • Total Carbs: 63.6 g
  • Dietary Fiber: 14.3 g
  • Protein: 17.0 g

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

Submitted by: JHAR5956

Introduction

There is not as much salt in this recipe as the calculator says because you are draining and rinsing the canned beans which removes a significant amount of salt from them. There is not as much salt in this recipe as the calculator says because you are draining and rinsing the canned beans which removes a significant amount of salt from them.
Number of Servings: 8

Ingredients

    1 tablespoon Olive Oil
    1 cup chopped onion
    2 cups chopped zucchini
    2 cups frozen cut italian green beans
    2 small celery stalks chopped
    3 large cloves of garlic, chopped
    6 cups (3-14.5 oz cans) College Inn Garden Vegetable Broth
    1- 14.5 oz can kidney beans, drained and rinsed
    1-14.5 ox can Great Northern Beans, drained and rinsed
    1- 14.5 oz can diced tomatoes
    2 cups carrot, shredded
    1 1/2 teaspoons dried oregano
    1 1/2 teaspoons dried basil
    1/2 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    3 cups water
    2 cups frozen chopped spinach
    1 1/2 cups barilla plus elbow macaroni, uncooked

Directions

makes 8- 2 cup servings

1. Heat olive oil in large pot and saute Onion, Celery, Zucchini, Green Beans, and Garlic for 5 minutes.

2. Add vegetable broth, tomatoes, kidney beans, great northern beans, carrot, water and spices. Bring to a boil and simmer for 30 minutes.

3. Add Spinach and pasta and cook for additional 15-20 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user JHAR5956.






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