Minestrone Soup Recipe
This easy Minestrone Soup recipe is a hearty dish packed with vegetables, beans, and pasta in a flavorful broth.
Servings: 8
Calories: 79kcal
Ingredients
- 1 Tablespoon olive oil
- 2 carrots, diced
- 2 zucchini, diced
- ½ onion, diced
- 6 stalks of celery, diced
- 3 cloves of garlic, mined
- 2 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can great northern beans
- 1 (15 ounce) can kidney beans
- ½ cup dry elbow or shell pasta
- 4 cups vegetable broth
- ½ teaspoon oregano
- 1 Tablespoon basil
- ¼ teaspoon marjoram
- ¼ teaspoon thyme
- 2 cups baby spinach, chopped
Instructions
- Heat olive oil in a soup pot, and add carrots, zucchini, onion, and celery.
- Sauté, stirring frequently, until vegetables begin to soften and onions are almost translucent.
- Add the garlic, and sauté another minute.
- Add diced tomatoes, beans, pasta, vegetable broth, and herbs.
- Stir, cover, and bring to a simmer.
- Simmer until carrots are tender and pasta is done. Remove the lid, and stir in the spinach.
- When spinach has wilted, remove from heat and serve.
Notes
To store Minestrone Soup, let it cool and put it in a sealed container. It will be good in the refrigerator for up to three days.
Nutrition
Calories: 79kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 516mg | Potassium: 335mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3753IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 1mg