5 from 1 vote
Minestrone Soup
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

A comforting, hearty and satisfying minestrone soup that full of goodness and sure to keep you cozy on cool Autumn evenings.

Course: Dinner
Cuisine: Italian
Keyword: minestrone soup, Vegetable Soup
Servings: 9 cups
Calories: 150 kcal
Author: Blair
Ingredients
  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1/4 cup zucchini, chopped
  • 1/2 cup cut green beans
  • 1/4 cup celery, minced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 (15.5 oz) can red kidney beans, drained and rinsed
  • 1 (15.5 oz) can small white beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1/2 cup chopped carrots
  • 2 Tbsp fresh parsley, minced
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried thyme
  • 1 1/2 cups hot water
  • 3 cups fresh baby spinach
  • 1/3 cup small pasta (mini shells, mini wagon wheels, ditalini, etc.)
Instructions
  1. Heat olive oil in a large saucepan or soup pot over medium heat and sauté onion, celery, garlic, zucchini and green beans, about 5 minutes.
  2. Then add vegetable broth, diced tomatoes, beans, carrots, hot water and spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
  3. Add pasta, cooking an additional 20 minutes, or until tender. Stir in spinach leaves just before serving.
Recipe Notes

This is Monica's recipe, slightly adapted by me, and slightly adapted by Monica from www.eat-yourself-skinny.com

Nutrition Facts
Minestrone Soup
Amount Per Serving (1 cup)
Calories 150 Calories from Fat 29
% Daily Value*
Fat 3.2g5%
Saturated Fat 0.5g3%
Sodium 735.6mg32%
Carbohydrates 24.4g8%
Fiber 6.8g28%
Sugar 4.7g5%
Protein 7.6g15%
* Percent Daily Values are based on a 2000 calorie diet.