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  1. Recipe

Minestrone

4 servings

Source: Recipe by Noah Kauffman

A classic soup sure to satisfy for lunch or dinner!

About the Recipe

203 Calories · 9 g Protein · 7 g Fiber
Dinner

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

Per serving (1/8 of recipe):

Calories: 203

Protein: 9 g

Carbohydrate: 41 g

Sugar: 7 g

Fat: 1 g

     Calories From Fat: 6%

Fiber: 7 g

Sodium: 396 mg

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