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5 from 1 vote

MINESTRONE SOUP

This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta .
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Keyword: minestrone soup
Servings: 4
Calories: 267kcal
Author: Luda huang

Equipment

  • pot

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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