ED'S Minestrone Soup Revised, Genoese Style
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
2 tbsp olive oil1 onion, chopped2 celery stalks, chopped1 large carrot, chopped6 oz green snap beans, halfed1 zucchini, sliced1 potatoes, cubed1 package 3 oz spinach1 small eggplant, cubed7 oz can cannellini beans, drained and rinsed2 plum tomatoes,chopped5 cups vegetable broth3.5 oz whole wheat spaghettisalt, dashblack pepper, dash2 tbsp Pesto Sauce
Makes 11 servings, each serving 1 cup
Cook onions, carrots, and celery with oil at low heat 10 minutes. Add green beans ,zucchini, potato, and spinach at medium heat for 5 minutes. Add eggplant,cannellini beans, and plum tomatoes for 5 minutes more.
Pour in stock with salt and pepper to tasteand bring to a boil. Stir well, cover lower heat to simmer for 40 minutes.
Break pasta and cook for 5 minutes. Stir in pesto sauce for 2 more minutes. Serve hot in warm bowls.
Number of Servings: 11
Recipe submitted by SparkPeople user EDMINN.
Cook onions, carrots, and celery with oil at low heat 10 minutes. Add green beans ,zucchini, potato, and spinach at medium heat for 5 minutes. Add eggplant,cannellini beans, and plum tomatoes for 5 minutes more.
Pour in stock with salt and pepper to tasteand bring to a boil. Stir well, cover lower heat to simmer for 40 minutes.
Break pasta and cook for 5 minutes. Stir in pesto sauce for 2 more minutes. Serve hot in warm bowls.
Number of Servings: 11
Recipe submitted by SparkPeople user EDMINN.
Nutritional Info Amount Per Serving
- Calories: 110.6
- Total Fat: 3.8 g
- Cholesterol: 0.9 mg
- Sodium: 94.5 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.6 g
- Protein: 3.8 g
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