Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Olive Oil1 cup Onions, minced1 cup Zucchini, chopped1/2 cup frozen Green Beans1/4 cup Celery, diced4 tsp Garlic6 cups Vegetable Broth (3 cans)2 cans red kidney beans2 cans white beans1 can diced Tomatoes1/2 cup Carrots, julienned2 tbsp fresh Parsley1 1/2 tsp dried Oregano1 1/2 tsp Salt1/2 tsp black pepper1/2 tsp dried basil1/4 tsp dried thyme3 cup hot water4 cups Baby Spinach3/4 cup Pasta Shells (small)1 can Tomato Paste (6 oz)
1. Heat olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans and zucchini in the oil for 5 minutes or until onions are translucent.
3. Add vegetable broth, drained tomatoes, beans, carrots, tomato paste, hot water and spices.
4. Bring soup to a boil then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes (8) 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DIVA3993.
2. Saute onion, celery, garlic, green beans and zucchini in the oil for 5 minutes or until onions are translucent.
3. Add vegetable broth, drained tomatoes, beans, carrots, tomato paste, hot water and spices.
4. Bring soup to a boil then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes (8) 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DIVA3993.
Nutritional Info Amount Per Serving
- Calories: 364.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,807.4 mg
- Total Carbs: 63.6 g
- Dietary Fiber: 17.5 g
- Protein: 19.2 g
Member Reviews
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ROBINHP
Great soup! The sodium content scared me a bit, so I cut it way back by decreasing the salt to 1/2 tsp, doubling the other spices, cooking my own beans without salt (I had the time) and using 3 tsp. of "Better than Bouillon" and water in place of the vegetable broth. Thanks for the great recipe! - 10/10/09