Minestrone Soup (serves 8)

3 T. olive oil
1 c. minced white onion, (about 1 small onion)
½ c. chopped zucchini
½ c. frozen cut Italian cut green beans
¼ c. minced celery, (about 1/2 stalk)
4 t. minced garlic, (about 4 cloves)
4 c. chicken broth
2 (15-oz.) cans red kidney beans, drained
2 (15-oz.) cans small white beans or great northern beans, drained
1 (14-oz.) can diced tomatoes
½ c. carrot, (julienned or shredded)
2 T. minced fresh parsley
1 ½ t. dried oregano
1 ½ t. salt
½ t. ground black pepper
½ t. dried basil
¼ t. dried thyme
3 c. hot water
4 c. fresh Baby Spinach
½ c. small shell pasta

  1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. Add spinach leaves and pasta (opt: and ½ c. red wine) and cook for an additional 20 minutes or until desired consistency.

Nutrition Facts Per Serving:

  • Calories: 210
  • Protein: 9.5g
  • Carbohydrates: 34g
  • Fat: 5g