Minestrone Soup
Ingredients
The base
-
2
tablespoons
olive oil
-
¾
cup
onion, diced
-
½
cup
celery, sliced
-
½
cup
carrots, peeled, quartered and sliced
-
2
teaspoons
minced garlic
-
to taste
salt and pepper
The soup
-
1
14 ounce can
diced tomatoes
-
4
cups
vegetable broth
-
¼
cup
tomato paste
-
2
teaspoons
Italian seasoning
-
1
15 ounce can
small white beans, drained and rinsed
-
1
15 ounce can
kidney beans, drained and rinsed
-
1
cup
Russet potatoes, peeled and diced into ½ inch pieces
-
½
cup
frozen cut green beans
-
½
cup
small shell pasta
-
2
cups
baby spinach leaves
-
2
tablespoons
chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, celery, and carrots; cook until tender for 3-5 minutes.
- Add garlic and cook for an additional 30 seconds; season with salt and pepper.
- Stir in diced tomatoes, vegetable broth, tomato paste, and Italian seasoning; bring to a simmer.
- Add white beans, kidney beans, potatoes, green beans, and pasta; simmer for 15-20 minutes until tender.
- Season the soup again with salt and pepper; stir in spinach and cook until wilted for 2-3 minutes.
- Sprinkle parsley over the soup and serve.
Nutrition Facts (estimated)
Servings
6
Calories
280
Total fat
5g
Total carbohydrates
49g
Total protein
15g
Sodium
644mg
Cholesterol
0mg
You might also like