Minestrone Soup Recipe
This heart-healthy minestrone soup is packed with veggies and has plenty of protein. Best of all, many of the ingredients are pantry-staples, making it easy to pull together for a healthy weeknight dinner.
Makes 8 servings
2 tbsp olive oil
1/2 cup white onion (about 1 small onion), chopped
1/4 cup zucchini, chopped
1/4 cup celery, chopped
2 tsp minced garlic
4 cups vegetable broth
1 (15 oz) can Italian Cut green beans, drained
1 (15 oz) can red kidney beans, drained
1 (15 oz) can Great Northern beans, drained
1 (14 oz) can diced tomatoes
1/2 cup carrots, matchstick
2 tbsp minced fresh parsley
1 tsp salt
1/2 tsp ground black pepper
1 tsp Italian seasoning
1 bay leaf
2 cups hot water
3 cups fresh baby spinach
1/3 cup small shell pasta
1. Heat two tablespoons of olive oil over medium heat in a large stockpot.
2. Sauté onion, zucchini, celery, and garlic in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus tomatoes, green beans, beans, carrots, parsley, hot water and spices.
3. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
4. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Nutritional Information: Calories 201 cal; Total Fat 2.2 gm; Total Carbs 37 gm; Fiber 11 gm; Protein 11.5 gm; Sodium 750 mg