Minestrone Soup with Pasta, Beans & Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 427.7
  • Total Fat: 2.7 g
  • Cholesterol: 4.0 mg
  • Sodium: 2,001.2 mg
  • Total Carbs: 81.4 g
  • Dietary Fiber: 17.7 g
  • Protein: 17.8 g

View full nutritional breakdown of Minestrone Soup with Pasta, Beans & Vegetables calories by ingredient


Recipe courtesy of Robin Miller Recipe courtesy of Robin Miller
Number of Servings: 4


    3C Reduced Sodium Vegetable Broth
    1 (28oz) Can Diced Tomatoes
    1 (12oz) Can Cannellini Beans, drained
    2 Carrots, peeled & chopped
    1 Celery Stalk, chopped
    1C Onion, chopped
    1 tsp dried Thyme
    1/2 tsp dried Sage
    2 Bay Leaves
    Salt & Ground Black Pepper
    1 Medium Zucchini, chopped
    2C coarsely chopped Fresh Spinach
    4 Tbsp Grate Parmesan


In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion thyme, sage, bay leaves and 1/2tsp each Salt & Pepper. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season to taste with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top.

Number of Servings: 4

Recipe submitted by SparkPeople user BILLIEJO16.