Minestrone Soup
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By Dianna S - WFPB
Minestrone Soup
3 steps
Prep:10minCook:20min
Making the pasta separately and heating it up with the soup when you’re ready to eat keeps it from going soggy in the soup while it’s stored in the fridge.
Updated at: Thu, 17 Aug 2023 11:32:30 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
27
High
Nutrition per serving
Calories343.8 kcal (17%)
Total Fat3.5 g (5%)
Carbs67.6 g (26%)
Sugars9.5 g (11%)
Protein16.1 g (32%)
Sodium1478.2 mg (74%)
Fiber11.4 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4garlic cloves
1yellow onion
minced, medium-size
5 cupsvegetable broth
chopped
1 x 28 ouncecan diced tomatoes
including liquid
1 x 15 ouncecan kidney beans
1 ½ cupswhole wheat pasta shells
drained and rinsed, uncooked
2carrots
diced
1zucchini
diced
¾ cupgreen beans
chopped
2 teaspoonsdried oregano
1 teaspoonfreshly squeezed lemon juice
1 cupfresh basil
if available, or spinach
Instructions
Step 1
1. Combine the minced garlic and onion with 3 tablespoons of water in a large pot. Sauté over medium heat until the onion is translucent, about 5 minutes.
Step 2
2. Add all the remaining ingredients, except the fresh basil, to the pot. Bring to a boil, then simmer for 12 to 15 minutes, or until the pasta is cooked. The soup is ready to eat when the pasta is soft and the vegetables are cooked through.
Step 3
3. Three minutes before the soup is done, add the basil and stir until wilted.
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