Spaghetti Minestrone

By barbsjustagirl

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

Ingredients

• 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

Details

Servings 6
Preparation time 15mins
Cooking time 20mins

Preparation

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.