Minestrone Soup
Minestrone soup is cozy, hearty, and very nutritious. It's perfect to eat when the weather starts to cool down!
Servings: 6 servings
Ingredients
- 1 zucchini
- 2 stalks celery
- 2 medium carrots
- 1 diced white onion
- 2 tbsp olive oil
- 1 dash salt and pepper
- 28 oz can crushed tomatoes
- 14 oz can tomato sauce
- 14 oz can kidney beans drained and rinsed
- 5 ½ cups vegetable broth
- 1 tbsp dried basil
- 2 tsp dried parsley
- 1 tsp oregano
- 1.5 cups small pasta
- 2 cups fresh chopped spinach
- parmesan cheese for topping
Instructions
- In a large pot or Dutch oven, heat the oil and add in the celery, carrots, and onion.
- Season with a dash of salt and pepper and cook until the vegetables soften, about 5-9 mins.
- Add the crushed tomatoes, tomato sauce, zucchini, kidney beans, vegetable broth, and seasonings. Let simmer, covered for 15 minutes.
- Add the pasta in and let simmer for an additional 10 mins.
- Once the pasta is tender, stir in the spinach and let it wilt down. Serve the soup with lots of parmesan cheese on top. Enjoy!
Video
Nutrition
Calories: 247kcal | Carbohydrates: 43g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1563mg | Potassium: 1080mg | Fiber: 10g | Sugar: 14g | Vitamin A: 5501IU | Vitamin C: 29mg | Calcium: 129mg | Iron: 5mg
