Hearty Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
5 Tbsp Olive Oil1 large Onion - minced2 large Zucchini's - chopped (~4 cups)5 cups Green Beans - 1 inch pieces5 stocks Celery - chopped (~3 cups)1/4 cup minced Garlic8 cups Vegetable Broth2 (15 ounce) cans red Kidney Beans, drained2 (15 ounce) cans small White Beans1 (14 ounce) can Diced Tomatoes1 pound Baby Carrots - chopped2 Tbsp dried Parsley2 tsp dried Oregano2 tsp Salt1 tsp Ground Pepper2 tsp dried Basil1 tsp dried Thyme4 cups hot Water5 cups fresh Spinach2 cups Barilla Pasta - Whole Grain Medium Shell
Heat oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth, diced tomatoes, beans, carrots, water and spices.
Bring soup to a boil, then reduce heat and simmer 20 minutes.
Add spinach and pasta.
Cook for an additional 20 minutes.
Serve hot.
Serving Size: Makes 28 1-cup servings
Saute onion, celery, garlic, green beans and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth, diced tomatoes, beans, carrots, water and spices.
Bring soup to a boil, then reduce heat and simmer 20 minutes.
Add spinach and pasta.
Cook for an additional 20 minutes.
Serve hot.
Serving Size: Makes 28 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 172.5
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 602.6 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 7.4 g
- Protein: 7.1 g
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