Minestrone

About the Recipe

203 Calories · 9 g Protein · 7 g Fiber

Ingredients

Makes 8 Servings

• onion, chopped (1/2)
• low-sodium vegetable broth, divided (6 cups)
• garlic, finely chopped (4 cloves)
• carrots, diced (1 cup)
• celery, sliced (2 stalks)
• potatoes, peeled and diced (2)
• diced tomatoes (1 28-ounce can)
• zucchini, chopped (1)
• dried basil (2 teaspoons)
• dried parsley (1 tablespoon)
• sea salt (1/4 teaspoon)
• black pepper (to taste)
• kidney beans, drained and rinsed (1 15-ounce can)
• dry macaroni noodles (1 cup)
• frozen lima beans (1/2 cup)
• fresh chopped spinach, or 1/2 cup frozen chopped spinach (1 1/2 cups)

Directions

1. Sauté the onion in 1/4 cup of the vegetable broth on medium-low heat for 4 minutes. Add the garlic and sauté 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, sea 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.

   
   
   

Nutrition Facts