Minestrone Soup Recipe
This is a classic version of minestrone soup; packed with veggies like; carrots, onions, celery, garlic, cabbage, potato, zucchini and baby spinach. So perfect for a chilly evening.
Servings: 6
Calories: 341kcal
Ingredients
- 2 tbsp olive oil
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- 1 tsp dired oregano
- 1 tsp poultry seasoning
- 1 lb yukon gold potatoes, quartered
- 3 cups savoy cabbage, thinly sliced
- 1 zucchini, chopped
- 28 ounces canned diced tomatoes
- 4 cups low sodium chicken stock
- 1.25 cups canned cannellini beans, drained and rinsed
- 2 cups baby spinach
- 1/3 cup fresh parsley, chopped
- salt and pepper, to taste
- red pepper flakes, *optional for topping
- 6 ounces brown rice pasta elbows *optional
- 2 tbsp parmesan cheese *optional
Instructions
- Heat oil in a heavy, 5-6 quart pot.
- Add in onions, celery, carrots and a pinch of salt. Stir and cook for 8-10 minutes or until veggies are tender and fragrant.
- Add in garlic and stir. Cook for one minute and add in spices; bay leave, oregano, poultry seasoning, salt and pepper. Stir well.
- Next, add in potatoes, cabbage, zucchini, diced tomatoes, and chicken broth. Stir to combine and bring everything to a boil.
- Reduce heat down, simmer, partially covered for 20 minutes.
- Cook pasta according to directions, strain and keep warm in the pot.
- Stir in cannellini beans, baby spinach, and fresh parsley. Cook until the greens are wilted down and beans are heated through.
- Scoop pasta in the bottom of your bowl, ladle soup over the top and serve topped with grated parmesan cheese and red chili flakes. Enjoy!
Video
Nutrition
Serving: 1.5cups | Calories: 341kcal | Carbohydrates: 60g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 326mg | Potassium: 1275mg | Fiber: 10g | Sugar: 9g | Vitamin A: 5459IU | Vitamin C: 55mg | Calcium: 166mg | Iron: 5mg