Low Sodium Minestrone Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 123.3
- Total Fat: 1.5 g
- Cholesterol: 1.9 mg
- Sodium: 633.4 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 6.6 g
- Protein: 6.2 g
View full nutritional breakdown of Low Sodium Minestrone Soup calories by ingredient
Introduction
This Classic Minestrone Soup is loaded with vegetables, tomatoes, beans and pasta in a dynamic, rich tomato broth This Classic Minestrone Soup is loaded with vegetables, tomatoes, beans and pasta in a dynamic, rich tomato brothNumber of Servings: 8
Ingredients
-
2 cup Beans, red kidney
3 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
1.5 cup Hunt's Fire Roasted Diced Tomato
1.5 medium Carrots, raw
1 stalk, large (11"-12" long) Celery, raw
1.5 cup Tomato Sauce
1 cup, chopped Onions, raw
2 clove Garlic
.5 serving Barilla Medium Shell Noodles
1 cup (8 fl oz) Water, tap
1.5 cup Spinach, fresh
.5 tbsp Butter, unsalted
.5 1tsp Olive Oil
Tips
ustomize Veggies: This Minestrone Recipe is very forgiving when it comes to customizing the veggies with whatever you have on hand. You can swap the spinach for Swiss chard or baby kale, add potatoes (chopped ˝” and add with green beans), add frozen peas, cabbage (both at end when you would add spinach), etc.
Directions
1. Melt butter in olive oil in a large Dutch oven/soup pot. Add onions, carrots, and celery. Cook, stirring often, for 5-7 minutes or until the onions are translucent. Add garlic and cook 30 seconds.
2. Add all remaining soup ingredients through the water. Cover soup and bring to a boil. Uncover and reduce to a gentle simmer for 10 minutes.
3. Add pasta and cook just until al dente.
4. Remove from heat and stir in spinach. Let wilt (about 1 minute). Add additional water if desired for a less “chunky” soup.
Ladle soup into bowls and garnish with freshly grated Parmesan (optional)
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HERBAL_TEA_LVR.
2. Add all remaining soup ingredients through the water. Cover soup and bring to a boil. Uncover and reduce to a gentle simmer for 10 minutes.
3. Add pasta and cook just until al dente.
4. Remove from heat and stir in spinach. Let wilt (about 1 minute). Add additional water if desired for a less “chunky” soup.
Ladle soup into bowls and garnish with freshly grated Parmesan (optional)
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user HERBAL_TEA_LVR.