Minestrone Soup

By KennyB07

Ingredients

• 3 Tbs olive oil
• 1 cup minced white onion (about 1 small onion)
• 1/2 cup chopped zucchini
• 1/2 cup frozen cut Italian green beans
• 1/4 cup minced celery (about 1/2 stalk)
• 4 tsp minced garlic (about 4 cloves)
• 4 cups vegetable broth
• 2 (15 ounce) cans red kidney beans, drained
• 2 (15 ounce) cans Navy beans, drained
• 1 (14 ounce) can diced tomatoes
• 1/2 cup carrot, julienne or shredded
• 2 Tbs minced fresh parsley
• 1 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dried basil
• 1/4 tsp dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
• 1/2 cup small shell pasta

Details

Servings 8

Preparation

Step 1

1. Heat three tablespoons of olive oil over medium heat in a large soup pot.

2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

6. Makes about eight 1 1/2 cup servings.

Servings: 8

Cooking Times
Total Time: 45 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (19.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 317.04
Calories From Fat (25%) 80.79
% Daily Value
Total Fat 9.25g 14%
Saturated Fat 2.13g 11%
Cholesterol 7.23mg 2%
Sodium 1721.41mg 72%
Potassium 928.81mg 27%
Total Carbohydrates 48.32g 16%
Fiber 11.77g 47%
Sugar 7.08g
Protein 14.14g 28%