Minestrone Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 345.7
  • Total Fat: 17.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,283.7 mg
  • Total Carbs: 63.6 g
  • Dietary Fiber: 14.3 g
  • Protein: 17.0 g

View full nutritional breakdown of Minestrone Soup calories by ingredient


Introduction

There is not as much salt in this recipe as the calculator says because you are draining and rinsing the canned beans which removes a significant amount of salt from them. There is not as much salt in this recipe as the calculator says because you are draining and rinsing the canned beans which removes a significant amount of salt from them.
Number of Servings: 8

Ingredients

    1 tablespoon Olive Oil
    1 cup chopped onion
    2 cups chopped zucchini
    2 cups frozen cut italian green beans
    2 small celery stalks chopped
    3 large cloves of garlic, chopped
    6 cups (3-14.5 oz cans) College Inn Garden Vegetable Broth
    1- 14.5 oz can kidney beans, drained and rinsed
    1-14.5 ox can Great Northern Beans, drained and rinsed
    1- 14.5 oz can diced tomatoes
    2 cups carrot, shredded
    1 1/2 teaspoons dried oregano
    1 1/2 teaspoons dried basil
    1/2 teaspoon dried thyme
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    3 cups water
    2 cups frozen chopped spinach
    1 1/2 cups barilla plus elbow macaroni, uncooked

Directions

makes 8- 2 cup servings

1. Heat olive oil in large pot and saute Onion, Celery, Zucchini, Green Beans, and Garlic for 5 minutes.

2. Add vegetable broth, tomatoes, kidney beans, great northern beans, carrot, water and spices. Bring to a boil and simmer for 30 minutes.

3. Add Spinach and pasta and cook for additional 15-20 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user JHAR5956.