Hearty Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Olive Oil, 2 tbsp Onions, raw, 1 cup, chopped Garlic, 4 cloves Basil, 1.5 tbsp Sweet potato, peeled and diced, 1 cupZucchini, 1 cup, sliced *Summer Squash, 1 cup, slicedFennel, 1 cup, slicedChicken Broth, 5 cup (8 fl oz) *Del Monte Petite Cut Diced Tomatoes, 2 cupSpinach, fresh, 1 package (10 oz) *Beans, Kidney beans dark red 3 serv can, 3 servingParmesan Cheese, grated, .25 cup1/2 teaspoon cracked black pepper1 teaspoon Kosher salt (or to taste)
1) Heat oil in large saucepan over medium-high heat. Add onion, garlic, and dried basil; cook stirring occasionally until starting to soften (2-3 minutes). Add the sweet potato and cook 1 minute. Stir in the zucchini, yellow squash, and fennel and cook until just starting to soften (2-3 minutes). Add broth and tomatoes; bring to a boil, reduce heat to medium, and simmer uncovered until the vegetables are crisp-tender (about 25 minutes).
2) Stir in spinach and cook until wilted (about 5 minutes), Add beans, cracked black pepper, salt and cook until hot (3 minutes). Remove from heat and stir in Parmesan cheese. Serve
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user AAHICE.
2) Stir in spinach and cook until wilted (about 5 minutes), Add beans, cracked black pepper, salt and cook until hot (3 minutes). Remove from heat and stir in Parmesan cheese. Serve
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user AAHICE.
Nutritional Info Amount Per Serving
- Calories: 165.5
- Total Fat: 4.9 g
- Cholesterol: 5.6 mg
- Sodium: 1,354.7 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 7.2 g
- Protein: 8.1 g
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