Easy Minestrone Soup
Ingredients
-
4
oz
pancetta, diced into ¼-inch pieces
-
2
Tbsp
extra virgin olive oil
-
1½
cups
chopped yellow onion
-
¾
cup
chopped carrot
-
¾
cup
thin sliced celery
-
1
Tbsp
minced garlic
-
4
cups
low-sodium chicken broth or vegetable broth
-
½
cup
water or more broth
-
1
can
petite diced tomatoes (14.5 oz)
-
1
small
zucchini, diced
-
1
sprig
rosemary
-
1
small
parmesan rind (about 4-inches)
-
2
cups
fresh spinach, roughly chopped
-
1
can
dark red kidney beans or cannellini beans (14.5 oz), drained and rinsed
-
to taste
red pepper flakes (optional)
-
to taste
salt and freshly ground black pepper
Instructions
- Heat pancetta with olive oil in a pot over medium heat until lightly browned.
- Add onion, carrot, and celery, sautéing until starting to soften.
- Stir in garlic and sauté for an additional minute.
- Pour in broth, water, tomatoes, zucchini, rosemary, and parmesan rind, then bring to a simmer.
- Reduce heat to medium-low, cover, and simmer for about 10 minutes or until zucchini is tender.
- Remove rosemary and parmesan rind, then season with salt and pepper.
- Stir in kidney beans and spinach, allowing to heat through.
- Add more broth if a thinner soup is desired, then serve warm with parmesan and red pepper flakes.
Nutrition Facts (estimated)
Servings
5
Calories
341
Total fat
18g
Total carbohydrates
30g
Total protein
15g
Sodium
976mg
Cholesterol
21mg
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