Minestrone

About the Recipe

Ingredients

Makes 4 Servings

onion, chopped (1/2)
low-sodium vegetable broth, divided (6 c (1,420 mL))
garlic, finely chopped (4 cloves)
carrot, diced (1)
celery, sliced (2 sticks)
potatoes, peeled and diced (2)
low-sodium diced tomatoes (1 28-oz (794-g) can)
zucchini, chopped (1)
dried basil (2 tsp (10 mL))
dried parsley (3 tsp (15 mL))
iodized salt (1/4 tsp (1.2 mL))
ground black pepper (optional) (to taste)
kidney beans, drained and rinsed (1 15-oz (384-g) can)
dry macaroni noodles (1 c (122 g))
frozen lima beans (1/2 c (121 g))
fresh chopped spinach, or 1/2 c (75 g) frozen chopped spinach (1 1/2 c (45 g))

Directions

1. Saute the onion in 1/4 c (60 mL) of the vegetable broth on medium-low heat for 4 minutes. Add the garlic and saute for 3 more minutes.

   
   
   

2. Add the carrots, celery, potatoes, tomatoes, and remaining vegetable broth. Increase the heat to medium-high to bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes.

   
   
   

3. Then add the zucchini, basil, parsley, salt, black pepper, kidney beans, macaroni, and lima beans. Increase the heat to medium-high to bring back to a boil.

   
   
   

4. Boil for 1 minute, then reduce the heat to simmer on low, covered, for 8 more minutes. Add the spinach and cook for 3 more minutes.

   
   
   

5. Note: A stick of celery is also called a rib of celery. A celery stalk is the whole bunch!

   
   
   

Nutrition Facts