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Minestrone Soup

southern.chef's picture
  Vegetable cooking spray 1 Tablespoon
  Olive oil 1 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Water 8 Cup (128 tbs)
  Canned plum tomatoes 14 Ounce, drained, chopped
  Frozen chopped spinach 10 Ounce, thawed, drained
  Sliced carrots 1 Cup (16 tbs)
  Chopped zucchini 1 Cup (16 tbs)
  Cubed potatoes 3⁄4 Cup (12 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Chicken bouillon granules 15 Gram
  Bay leaf 1
  Dried basil 1 Teaspoon
  Dried oregano 1 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Whole wheat pasta 1⁄2 Cup (8 tbs) (Uncooked, Pasta Shells)
  Canned cannellini beans 15 Ounce, drained

Coat a Dutch oven with cooking spray, add olive oil, and place over medium-high heat until hot.
Add onion and garlic, and saute 3 minutes.
Add water, tomatoes, spinach, carrots, zucchini, potato, celery, bouillon granules, bay leaf, and seasonings, bring to a boil.
Reduce heat and simmer, uncovered, 10 to 15 minutes.
Add pasta shells and beans to mixture; cook over medium heat 8 to 10 minutes or until pasta is done.
Remove bay leaf.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 125 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.3%

Saturated Fat 0.3 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 119.2 mg5%

Total Carbohydrates 22 g7.5%

Dietary Fiber 5.4 g21.5%

Sugars 2.9 g

Protein 6 g11.9%

Vitamin A 92.7% Vitamin C 34.7%

Calcium 7.9% Iron 13.3%

*Based on a 2000 Calorie diet

Minestrone Soup Recipe