Minestrone soup

Date Updated: 07/28/2022

Serving Info

Serves 4

Dietician Tip

Making soup from scratch allows you to control the sodium level.

To make this plant based, use vegetable stock.

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots. Saute until softened, about 5 minutes.

Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.

Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately.

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 carrot, diced
1 garlic clove, minced
4 cups fat-free, low-sodium chicken broth
2 large tomatoes, seeded and chopped
1/2 cup chopped spinach
1 can (16 ounces or about 1 1/2 cups) no-salt-added kidney beans, drained
1/2 cup uncooked whole-grain small shell pasta
1 small zucchini, diced (about 1 cup)
2 tablespoons chopped fresh basil