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
Minestrone Soup
Submitted by: JHAR5956Introduction
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.
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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