Minestrone Soup
Serving Size: 10
This classic Italian soup is hearty enough to serve as a main dish. Sub vegan cheese for vegan option.
Recipe by:
Cook Times
Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Wooden SpatulaIngredients
- 1 1/2 cup elbow macaroni cooked, or other small pasta
- 3 tablespoon extra virgin olive oil
- 1 yellow onion medium, diced
- 2 stalk celery with leaves, diced
- 3 clove garlic chopped
- 8 cup vegetable stock
- 2 carrot medium, peeled and diced
- 28 ounce canned whole peeled tomatoes chopped with liquid
- 32 ounce canned dark red kidney beans rinsed
- 1 zucchini diced
- 1/3 cup Italian parsley finely chopped
- 3 cup baby spinach packed
- 1 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
- 1 cup grated parmesan cheese
- 1/3 cup fresh basil chiffonade
Instructions
- Cook pasta according to instructions. Drain and set aside.
- Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
- Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
- Turn heat down to low and simmer for 5-6 minutes.
- Add spinach; season with salt and pepper to taste.
- Portion out pasta into large soup bowls. Pour soup over pasta and garnish with Parmesan cheese and basil.
Reheating Instructions
Store cooked pasta separately from soup. Heat soup in the microwave or on the stovetop, then add pasta to individual portions.
Nutrition
Calories: 272kcal | Carbohydrates: 40g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 1532mg | Potassium: 646mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 172mg | Iron: 3mg