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Minestrone

8 servings

Source: Recipe by Noah Kauffman

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

Per serving (1/8 of recipe):

Calories: 203

Protein: 9 g

Carbohydrates: 41 g

Sugar: 7 g

Fat: 1 g

     Calories from Fat: 6%

Fiber: 7 g

Sodium: 396 mg

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