MINESTRONE SOUP
This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta .
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Soup
Cuisine: American
Keyword: minestrone soup
Servings: 4
Calories: 267kcal
Author: Luda huang
- 2 tablespoons olive oil
- 1 white onion finely chopped
- 1 cup carrots diced
- 1/2 cup sliced celery
- 1 cup peeled chopped zucchini (about 1 zucchini)
- 1 cup petite diced tomatoes
- 1 can 15 oz kidney beans (drained & rinsed)
- 1 can 15 oz white beans (drained & rinsed)
- 1 can 15 oz tomato sauce
- 2 cans vegetable broth
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoons pepper
- 1 cup spinach leaves
- 1 1/2 cups small shell pasta
Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
Add the white beans, kidney beans, small shell pasta to the pot. Simmer for 15 minutes or until small shell pasta and vegetables are tender.
Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
Sprinkle the parsley over the soup and serve.
Calories: 267kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 791mg | Potassium: 591mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6306IU | Vitamin C: 18mg | Calcium: 84mg | Iron: 2mg