Low Sodium Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup Beans, red kidney 3 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup 1.5 cup Hunt's Fire Roasted Diced Tomato 1.5 medium Carrots, raw 1 stalk, large (11"-12" long) Celery, raw 1.5 cup Tomato Sauce 1 cup, chopped Onions, raw 2 clove Garlic .5 serving Barilla Medium Shell Noodles 1 cup (8 fl oz) Water, tap 1.5 cup Spinach, fresh .5 tbsp Butter, unsalted .5 1tsp Olive Oil
1. Melt butter in olive oil in a large Dutch oven/soup pot. Add onions, carrots, and celery. Cook, stirring often, for 5-7 minutes or until the onions are translucent. Add garlic and cook 30 seconds.
2. Add all remaining soup ingredients through the water. Cover soup and bring to a boil. Uncover and reduce to a gentle simmer for 10 minutes.
3. Add pasta and cook just until al dente.
4. Remove from heat and stir in spinach. Let wilt (about 1 minute). Add additional water if desired for a less “chunky” soup.
Ladle soup into bowls and garnish with freshly grated Parmesan (optional)
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HERBAL_TEA_LVR.
2. Add all remaining soup ingredients through the water. Cover soup and bring to a boil. Uncover and reduce to a gentle simmer for 10 minutes.
3. Add pasta and cook just until al dente.
4. Remove from heat and stir in spinach. Let wilt (about 1 minute). Add additional water if desired for a less “chunky” soup.
Ladle soup into bowls and garnish with freshly grated Parmesan (optional)
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HERBAL_TEA_LVR.
Nutritional Info Amount Per Serving
- Calories: 123.3
- Total Fat: 1.5 g
- Cholesterol: 1.9 mg
- Sodium: 633.4 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 6.6 g
- Protein: 6.2 g
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