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Minestrone Soup Recipe

This heart-healthy minestrone soup is packed with veggies and has plenty of protein. Best of all, many of the ingredients are pantry-staples, making it easy to pull together for a healthy weeknight dinner.

Minestrone Soup
Makes 8 servings


2 tbsp olive oil

1/2 cup white onion (about 1 small onion), chopped

1/4 cup zucchini, chopped

1/4 cup celery, chopped

2 tsp minced garlic

4 cups vegetable broth

1 (15 oz) can Italian Cut green beans, drained

1 (15 oz) can red kidney beans, drained

1 (15 oz) can Great Northern beans, drained

1 (14 oz) can diced tomatoes

1/2 cup carrots, matchstick

2 tbsp minced fresh parsley

1 tsp salt

1/2 tsp ground black pepper

1 tsp Italian seasoning

1 bay leaf

2 cups hot water

3 cups fresh baby spinach

1/3 cup small shell pasta 


1. Heat two tablespoons of olive oil over medium heat in a large stockpot.

2. Sauté onion, zucchini, celery, and garlic in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus tomatoes, green beans, beans, carrots, parsley, hot water and spices.

3. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

4. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Nutritional Information: Calories 201 cal; Total Fat 2.2 gm; Total Carbs 37 gm; Fiber 11 gm; Protein 11.5 gm; Sodium 750 mg

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