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Minestrone Soup

Minestrone Soup


Servings: 8
Calories: 210 kcal
There are a whole lot of veggies in this soup! I usually double the amount of kidney beans for extra fiber and protein. 


  • 1 tsp vegetable oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 6 cups reduced sodium chicken broth
  • 1 cup cut green beans, fresh or frozen
  • 1 cup baby spinach, packed
  • 1 medium zucchini, quartered and sliced
  • 1 can (28oz) no salt added diced tomatoes, not drained
  • 1 can (15oz) no salt added kidney beans, drained and rinsed
  • 1 tbsp Italian seasoning
  • 1 cup dry pasta (penne, rotini or medium shell)
  • Fresh grated Parmesan cheese for topping (optional)


  1. In a stockpot or Dutch oven, heat oil over medium heat. Add onions and garlic; sauté for 2 minutes or until onions turn slightly translucent. Add celery and carrots; sauté for an additional 3 to 4 minutes.
  2. Add broth, green beans, spinach, zucchini, tomatoes, kidney beans and Italian seasoning; stir. Bring to a boil then reduce heat and simmer for 7 to 10 minutes. Add pasta and cook for an additional 9 to 12 minutes or until pasta is al dente. Top with Parmesan cheese, if desired.

Recipe Notes

Makes 8 Servings.

Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.1©, 2016. All nutrition information should be considered approximate.

Note: Many soup ingredients continue to absorb broth after preparation. Add additional broth if soup becomes too thick.

Nutrition Facts
Amount Per Serving
Calories 210 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 450mg 19%
Total Carbohydrates 38g 13%
Dietary Fiber 8g 32%
Sugars 6g
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.
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