Minestrone Soup
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Belly Full · by Amy Flanigan★ 4.9 (11)

Minestrone Soup

NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 17%
CARBS 35G60% OF CAL
7G FIBER19G OTHER9G TOTAL SUGAR
FAT 8G30% OF CAL
3G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian minestrone with small pasta, beans, and seasonal vegetables in tomato broth. Filling and satisfying, perfect as a complete weeknight meal.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 cloves garlic ((minced))
  • 1 cup Yukon gold potatoes ((1/2 inch-diced))
  • 1 medium zucchini ((1/2 inch-diced))
  • 1/4 cup tomato paste
  • 1 teaspoon thyme ((roughly chopped))
  • 1/2 teaspoon dried oregano
  • 6 cups vegetable broth
  • 15 ounces can diced tomatoes ((undrained))
  • 1 cup water
  • 2 bay leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup dry ditalini pasta
  • 15 ounces canned kidney beans ((drained and rinsed))
  • 2 cups chopped kale ((or spinach))
  • 2 tablespoons unsalted butter
  • fresh chopped parsley (, for serving (optional))
  • grated parmesan ( , for serving (optional))
  • Dutch oven bread (, for serving (optional))
PREP
20M
SODIUM
811MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.