Minestrone SoupSubmitted by: JHAR5956
IntroductionThere 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.
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
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.