Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp canola oil3 slices back bacon, chopped1 onion, chopped4 cloves garlic, minced2 carrots, chopped1 celery stalk, chopped1 tbsp dried oregano1/2 tsp red pepper flakes1/4 tsp each salt and pepper1 can (796ml) plum tomatoes6 cups chicken stock (low fat, low sodium)1 bag (300g) baby spinach1 can (540ml) red kidney beans1 can (540ml) white kidney beans, drained and rinsed3/4 cup ditali or tubetti pasta1.5 cups fresh grated parmesan cheese
In large soup pot, heat oil over medium-high heat and cook back bacon for 2 minutes. Reduce heat to medium and add onion, garlic, carrots, celery, oregano, red pepper flakes, salt and pepper. Cook for about 10 minutes or until softened and just about golden.
Add tomatoes and crush using potato masher in pot. Pour in chicken stock; bring to a boil. Reduce heat to simmer and add spinach, beans, and pasta. Simmer for 6-8 minutes or until pasta is tender. Serve in soup bowls and top with 1/4 cup grated parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user FRUMPY2FIT.
Add tomatoes and crush using potato masher in pot. Pour in chicken stock; bring to a boil. Reduce heat to simmer and add spinach, beans, and pasta. Simmer for 6-8 minutes or until pasta is tender. Serve in soup bowls and top with 1/4 cup grated parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user FRUMPY2FIT.
Nutritional Info Amount Per Serving
- Calories: 405.0
- Total Fat: 10.9 g
- Cholesterol: 19.8 mg
- Sodium: 1,708.2 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 14.7 g
- Protein: 27.9 g
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