Minestrone Soup
Cold, winter days call for a steaming-hot bowl of minestrone soup, with its tomato-herb broth and variety of vegetables and hearty beans.
Servings 6
Calories 225kcal
Ingredients
- 2 tbsp olive oil
- 1 large carrot, diced
- 2 large celery stalks, diced
- 2 tbsp minced garlic
- 1 can (28 oz) diced tomatoes
- 1 can (15 oz) fire roasted crushed tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 2 tsp onion powder
- 1-1/2 tsp Italian seasoning
- 1 tsp dried basil leaves
- 1/2 tsp red pepper flakes
- 1 large zucchini, diced
- 4 cups (32 oz) low-sodium chicken broth
- 2 tsp rice vinegar
- 2 cups fresh, uncooked spinach leaves
- salt and pepper to taste
- 1-1/2 cups ditalini or tubetti pasta, cooked (add to individual bowls)
- Parmesan cheese for garnish
Instructions
- Add olive oil to a large, heavy-bottomed pot over medium heat on the stove. Add carrots and celery and cook until slightly softened, about five minutes. Add garlic and sauté just until fragrant, about 30 seconds.
- Add tomatoes, beans, all spices and chicken broth and bring to a good simmer. Turn down heat to low, cover and cook for twenty minutes.
- Add zucchini and rice vinegar, simmer covered, another 10 minutes. Turn off heat, stir in spinach. Taste ans season with salt and pepper if you like.
- Serve individual bowls of soup with 1/4 cup of cooked pasta and grate Parmesan over each bowl.
Notes
Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.
Nutrition
Calories: 225kcal | Carbohydrates: 27g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 778mg | Fiber: 5g | Sugar: 4g