Minestrone Soup
User Reviews
5
Minestrone Soup
Description
This Minestrone Soup recipe starts by sautéing carrots, celery, and onion in olive oil until tender. Garlic and Italian herbs like parsley, oregano, and basil add depth in the initial cooking. Then canned diced tomatoes, chicken broth, and rinsed kidney beans simmer together, enriching the broth with robust vegetable flavors.
Rotini pasta cooks directly in the simmering soup, absorbing flavors while softening. Fresh spinach is stirred in at the end for a mild, leafy contrast and bright color. Parmesan cheese and fresh basil can be added before serving for a savory finish.
The soup can be customized by swapping vegetables or adding Italian sausage for protein. For leftovers, cooking pasta separately prevents it from becoming mushy. Rinsing canned beans removes excess sodium and preservatives, supporting a fresher-tasting broth.
Ingredients
- 1 tablespoon olive oil
- 3 large carrot finely chopped
- 2 ribs celery sliced
- ½ medium onion finely diced
- 1 teaspoon garlic minced
- 1 teaspoon parsley dried
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 (28 ounces each) can diced tomatoes with juices
- 4 cups chicken broth reduced sodium
- 1 (15.5 ounce each) can red kidney beans rinsed, about 2 cups
- 1 ½ cups rotini pasta dry
- 2 cups spinach chopped, fresh
- Parmesan Cheese for garnish, optional, shredded
- basil leaves for garnish, optional, fresh, thinly sliced
Instructions
- In a large Dutch oven, cook and stir the oil, carrots, celery, and onion over medium-high heat until the onion has softened, about 3-4 minutes.
- Add the garlic, parsley, oregano, basil, salt, and pepper and cook for 1 minute.
- Add the tomatoes, broth, and beans. Cover, bring to a boil and simmer over medium heat for 10-12 minutes or until carrots are tender.
- Add the pasta, stir, and cover. Let the soup simmer covered for 10 minutes or until the pasta is tender. Stir in spinach and let sit for 2 minutes.
- Season with additional salt and pepper to taste. Garnish with Parmesan cheese for serving.
Notes
- Cook pasta separately if planning leftovers to avoid soggy pasta, adding it to bowls just before serving.
- Vegetable mix can be varied; this soup works well with leftover or frozen vegetables.
- Optional protein like cooked Italian sausage can be added for a non-vegetarian version.
- Rinse canned beans to reduce sodium and preservatives before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219 | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Sodium | 1283mg | 53% |
| Potassium | 852mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 6250IU | 125% |
| Vitamin C | 18.9mg | 21% |
| Calcium | 113mg | 11% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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