Minestrone Soup
Minestrone is so comforting on a cold winter day—it will fill your belly and fuel your brain. It does take time to chop the veggies, so cut as you cook to save a bit of time. This is perfect served with crackers, garlic toast, or whole-wheat biscuits.
Servings: 4 bowls
Ingredients
- 1 tsp olive oil
- 2 carrots, chopped
- 1 onion, chopped, or 1 tsp onion powder
- 4 cloves fresh garlic, minced, or 1/2 tsp garlic powder
- pinch sea salt
- 2 potatoes, peeled or scrubbed and diced
- 1/2 cup green beans, fresh or frozen, chopped
- 1 28oz can diced tomatoes
- 1 15oz can navy beans, rinsed and drained, or any white bean
- 3 cups vegetable broth, or 3 cups water with 1 veg boullion cube
- 3 cups water
- 1 Tbsp mixed dried herbs
- 4 oz whole grain pasta, such as small shells, macaroni, or orzo
- 1/2 zucchini, chopped
- 1-2 cups kale, chopped, or spinach, collards, or chard
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic (if using fresh) and a pinch of salt. Sauté for about 5 minutes, stirring occasionally, until lightly browned.
- Add the potatoes, green beans, tomatoes with their juices, beans, vegetable broth, water, and dried herbs (plus the onion and/or garlic powder, if using). Bring to a boil, turn the heat to low, and cover the pot. Simmer for 20 minutes.
- Add the pasta and zucchini to the pot. Simmer for 10 minutes, or until the pasta and potatoes are cooked through. Turn off the heat and stir in the chopped greens to wilt.
Nutrition
Calories: 497kcal | Carbohydrates: 97g | Protein: 25g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 637mg | Potassium: 1367mg | Fiber: 25g | Sugar: 7g | Vitamin A: 8150IU | Vitamin C: 58.6mg | Calcium: 270mg | Iron: 5.6mg
