Minestrone Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 15
Ingredients
3 Tbsp Olive Oil1 C chopped white onion1/2 C frozen cut Italian green beans1/2 C chopped zucchini1/4 C mined celery4 tsp. minced garlic4 C vegetable broth2 15oz. cans red kidney beans (drained/rinsed)2 15oz. cans great northern white beans (drained/rinsed)1 14 oz. can diced tomatoes (drained)1/2 C carrots, chopped2 Tbsp minced fresh parsley1 1/2 tsp dried oregano1/2 tsp ground pepper1/2 tsp dried basil1/4 tsp dried thyme5 C hot water8 C fresh spinach1 C medium shell pasta
Directions
Makes about 15
1 1/3 C servings

Heat Olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in oil for 5 mins. or until onions begin to turn translucent.
Add vegetable broth to the pot, plus tomatoes, beans, carrots, hot water, and spices.
Bring soup to a boil, then reduce to low heat and allow to simmer for 20 mins.
Add spinach and pasta and cook for an additional 20 mins. or until desired consistency.

Number of Servings: 15

Recipe submitted by SparkPeople user 8WEEKCHALLENGE.

Servings Per Recipe: 15
Nutritional Info Amount Per Serving
  • Calories: 120.1
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 540.0 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.8 g

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