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Spaghetti Minestrone


184 calories, 6 g fat (2 g sat. fat), 10 g protein

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Rate this recipe 4.5/5 (11 Votes)


  • 2 Tbsp. olive oil
  • 1 carrot, diced
  • 1 onion, chopped
  • 2 ribs celery, thinly sliced
  • 1 clove garlic, minced
  • 6 cups low-sodium chicken broth
  • 1/2 cup canned white beans, rinsed and drained
  • 12 green beans, (about 2.5 oz.) cut into 1/4" pieces
  • 1 cup small cauliflower florets
  • 1-1/2 cups cooked spaghetti, chopped
  • 1 zucchini, sliced lengthwise and cut into 1/4-inch thick pieces
  • 1 cup canned diced tomatoes, drained
  • 2 Tbsp. fresh parsley, chopped
  • Salt and pepper
  • Grated Parmesan, for garnish


Servings 6
Preparation time 15mins
Cooking time 20mins


Step 1

1. Warm oil in a large pot over medium-high heat. Add carrot, onion and celery; cook, stirring often, until softened, 3-5 minutes. Add garlic, saute 1 minute. Pour in broth, increase heat to high and bring to boil. Add both types of beans. Cover, reduce heat to low and simmer 5 minutes.

2. Add cauliflower, spaghetti, zucchini and tomatoes. Cook until vegetables are tender, about 8 minutes. Add parsley, season with salt and pepper. Garnish with Parmesan.


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