Minestrone Soup
220kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 (28-ounce) can diced tomatoes undrained
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans rinsed and drained
- 1 (15-ounce) can red kidney beans rinsed and drained
- 1 cup small pasta such as ditalini or elbow macaroni
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 bay leaf
- salt to taste
- black pepper to taste
- 2 cups fresh spinach roughly chopped
- 1/4 cup grated Parmesan cheese for serving
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
- Stir in the minced garlic and cook for one more minute until fragrant.
- Pour in the diced tomatoes with their juices and the vegetable broth. Add the cannellini beans, kidney beans, dried oregano, dried basil, and bay leaf. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
- Uncover the pot, increase the heat to medium, and stir in the pasta. Cook for 10-12 minutes, or until the pasta is al dente.
- Remove the pot from the heat and discard the bay leaf. Stir in the fresh spinach until it has wilted into the hot soup.
- Ladle the soup into bowls and top each serving with a sprinkle of grated Parmesan cheese.
Nutrition
Calories220kcalCarbohydrates35gProtein10gFat5gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat3gCholesterol2mgSodium800mgPotassium650mgFiber8gSugar6gVitamin A120IUVitamin C15mgCalcium80mgIron3mg
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.