Minestrone Soup
Ingredients
The soup base
-
2
tbsp
olive oil
-
1
cup
onion, chopped
-
1
cup
celery, chopped
-
1
cup
carrots, chopped
-
2
cloves
garlic, chopped
-
1
leaf
bay leaf
-
1
tsp
dried oregano
-
1
tsp
poultry seasoning
-
1
lb
Yukon gold potatoes, quartered
-
3
cups
savoy cabbage, thinly sliced
-
1
medium
zucchini, chopped
-
28
oz
canned diced tomatoes
-
4
cups
low sodium chicken stock
-
1.25
cups
canned cannellini beans, drained and rinsed
-
2
cups
baby spinach
-
⅓
cup
fresh parsley, chopped
-
salt and pepper
to taste
-
red pepper flakes
*optional for topping
Optional ingredients
-
6
oz
brown rice pasta elbows
-
2
tbsp
parmesan cheese
Instructions
- Heat olive oil in a large pot.
- Add chopped onions, celery, carrots, and a pinch of salt; cook until tender.
- Stir in chopped garlic and cook for an additional minute.
- Add bay leaf, oregano, poultry seasoning, salt, and pepper; mix well.
- Incorporate potatoes, cabbage, zucchini, diced tomatoes, and chicken stock; bring to a boil.
- Reduce heat and simmer, partially covered, for 20 minutes.
- Cook pasta according to package directions, then strain and keep warm.
- Stir in cannellini beans, baby spinach, and parsley; cook until greens are wilted.
- Serve by placing pasta in bowls and ladling soup over it; top with parmesan and red pepper flakes if desired.
Nutrition Facts (estimated)
Servings
6
Calories
341
Total fat
7g
Total carbohydrates
60g
Total protein
13g
Sodium
326mg
Cholesterol
1mg
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