Hearty & Healthy Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions, raw 1 stalk, large (11"-12" long) Celery, raw , chopped1 cup, chopped Carrots, raw 2 cloves Garlic, minced3 1/2 cups canned Diced Tomatoes, No Salt Added (28 oz can)3 cups Chicken Broth, Unsalted 1/4 tsp Pepper, red or cayenne (optional or to taste)1 tsp Salt (or to taste)1/4 tsp Pepper, black (or to taste)1/2 tsp Oregano, dried (or 1 tsp. fresh leaves) (or to taste)1/2 tsp Basil, dried (or 1 tsp. chopped fresh leaves) (or to taste)2 cups Beans, red kidney (washed & drained)2 oz Barrilla Plus Pasta (or White Fiber or whole grain shells) 2 cups, sliced or chopped Zucchini 1 cup Cut Leaf Spinach - Frozen (thawed)
In a 3 qt saucepan over med-hi heat, saute' the onion, celery, and carrots in the oil for about 3 min. Add garlic to cook 30 seconds more. Add tomatoes, broth, peppers, kidney beans, salt, oregano, and basil. Bring to boil; lower to simmer for 20 minutes. Add zucchini and cook for 5 minutes. Add pasta and cook for 4 more minutes. Finally add the spinach and cook for 2 more minutes. Once the pasta shells are 'al dente, no longer chewy, the soup is ready to serve in large bowls. If your diet allows, you can sprinkle parmesan cheese on top.
Serving Size: Makes 6 full 2-cup servings
Serving Size: Makes 6 full 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 225.3
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 848.8 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 11.1 g
- Protein: 10.7 g
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