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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 151.8
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,012.8 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 6.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Minestrone calories by ingredient
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This soup is gluten free and vegan, but it does not have to be. This soup is gluten free and vegan, but it does not have to be.
Number of Servings: 8


    Olive Oil, 1 tbsp
    Onions, raw, 1 medium (2-1/2" dia)
    Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
    Celery, raw, 2 stalk, large (11"-12" long)
    Yukon Gold Potato, 1 serving
    Garlic, 2 clove
    Beans, red kidney, 1.5 cup
    Spinach, fresh, 1 cup
    Quinoa Pasta, Gluten Free, 4 oz
    Canned Tomatoes, 1.5 cup
    Vegetable Broth, 46 fl oz
    Salt, 1 tsp
    Basil, 4 leaves


Check the broth to make sure it's gluten free. After I made this, I felt like I wanted more veggies, past and beans to make it a little more hardy. It's still pretty close to comfort food:) Yummy!


Heat olive oil in dutch oven or other large pot. Sautee Carrots, onion and celery. Add 1/8 tsp salt. Let soften. Add diced potato and garlic cloves (minced). Cook for about 3 minutes. Add 1/8 tsp salt. Add canned tomatos, kidney beans and 3 cans of low sodium vegetable broth. (Regular vegetable broth might make it too salty, but use whatever you want.) Let simmer for 20 minutes. Add pasta, spinach, basil, and 1/2 tsp salt. Let cook for 6-10 minutes depending on how long the pasta cooks for.

Serving Size: Makes about 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SARAHHUNTER22.

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