Christina's Minestrone
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 215.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 728.4 mg
- Total Carbs: 38.5 g
- Dietary Fiber: 9.6 g
- Protein: 10.8 g
View full nutritional breakdown of Christina's Minestrone calories by ingredient
Introduction
A hearty and healthy soup that tastes great, is satisfying and low in calories, what could be better? A hearty and healthy soup that tastes great, is satisfying and low in calories, what could be better?Number of Servings: 16
Ingredients
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2 Tbsp. Extra Virgin Olive Oil
2 cups Chopped Cnion (vidalia or sweet is best)
4 cloves Minced Garlic
2 cups Sliced Zucchini
1 cup frozen Cut Green Beans
3/4 cup chopped Carrots
4 cups Unsalted Vegetable Stock (such as Kitchen Basics)
4 cups Low Sodium Chicken Broth
5 cups Water
1 16 oz can each Garbanzo Beans, Dark Red Kidney Beans, Cannellini Beans and Great Northern Beans, drained and rinsed
1 28 oz. can Dei Fratelli Chopped Italian Tomatoes
3 heaping Tbsp. Chopped Fresh Parsley
2 tsp. Dried Oregano
1/2-3/4 tsp. Ground Black Pepper
1 tsp. Dried Basil
1/2 tsp. Dried Thyme
4 cups Baby Spinach
8 oz. Whole Grain Pasta (such as Hodgson Mill Whole Wheat Medium Shells)
1/2-3/4 cup Merlot, to taste
1.5 Tbsp Red Wine Vinegar
Directions
1. Heat 2 tbsp of olive oil over medium heat in an extra large soup or stock pot.
2. Add onion and cook for 5 minutes or until it begins to turn translucent. Add garlic and cook until fragrant.
3. Add carrot, celery, green beans, zucchini and carrots and cook 3 minutes more.
4. Add broth, tomatoes, parsley, beans, water, and spices.
5. Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes.
6. Add spinach, merlot, red wine vinegar and pasta and cook for an additional 10 minutes or until pasta is cooked as desired.
Serving Size: Makes about 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user CKLEHFOTH.
2. Add onion and cook for 5 minutes or until it begins to turn translucent. Add garlic and cook until fragrant.
3. Add carrot, celery, green beans, zucchini and carrots and cook 3 minutes more.
4. Add broth, tomatoes, parsley, beans, water, and spices.
5. Bring soup to a boil, then reduce heat and simmer uncovered for 30 minutes.
6. Add spinach, merlot, red wine vinegar and pasta and cook for an additional 10 minutes or until pasta is cooked as desired.
Serving Size: Makes about 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user CKLEHFOTH.