Minestrone Soup
50 min·American, Italian
1 / 2
Ingredients
- 1 tablespoon olive oil
- 3 large carrots finely chopped
- 2 ribs celery sliced
- ½ medium onion finely diced
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (28 ounces each) can diced tomatoes with juices
- 4 cups reduced sodium chicken broth
- 1 (15.5 ounce each) can red kidney beans rinsed, about 2 cups
- 1 ½ cups rotini dry
- 2 cups fresh spinach chopped
- shredded Parmesan cheese for garnish, optional
- thinly sliced fresh basil leaves for garnish, optional
Instructions
5 steps
- 1
In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.
- 2
Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.
1 min - 3
Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.
10 min - 4
Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.
10 min - 5
Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.
Progress
0 / 5 steps
Nutrition
Per serving (based on 6 servings)
Calories
219cal
Protein
11.0g
Carbs
36.0g
Fat
4.0g
Fiber
8.0g
Sugar
7.0g
Sodium
1283mg
