Italian Minestrone Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Italian vegetable and bean minestrone with pasta, featuring seasonal vegetables, herbs, and borlotti beans. Wholesome and satisfying enough to eat as a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 clove garlic (minced)
- 1 cup peas (fresh or frozen)
- 1 cup borlotti beans (frozen or fresh see also dried beans)*
- ½ head broccoli (break into florets, cut in half if large)
- 1 large potato (cubed)
- 1-2 medium carrots (sliced)
- 1 small stalk of celery (sliced or diced)
- 1 medium zucchini (chopped)
- 1 bunch baby spinach (if desired)
- ¾ teaspoon basil
- ¾ teaspoon oregano
- ½-1 teaspoon salt (or to taste)
- 1-2 dashes hot pepper flakes or black pepper (if desired)
- 1 cup tomato puree
- 3-4 cups water ( or broth, homemade or store bought)
- 1 cup dried small pasta
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 631mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 986mg
- Calcium
- 108mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 631MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.