Minestrone Soup Recipe
View original ↗
The Forked Spoon · by Jessica Randhawa★ 4.9 (18)

Minestrone Soup Recipe

NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 49%
CARBS 80G67% OF CAL
16G FIBER47G OTHER17G TOTAL SUGAR
FAT 8G16% OF CAL
2G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Italian vegetable soup loaded with seasonal vegetables, beans, pasta, and herbs in a tomato broth. Nourishing and comforting. Perfect as a light main or starter.

mainitaliansoupbeansvegetarian
View the full recipe on The Forked Spoon →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 1 large yellow onion (diced)
  • 4 large carrots (chopped)
  • 4 stalks celery (chopped)
  • 6 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 2 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon red pepper flakes
  • 2 tablespoon tomato paste
  • 2 cups fresh green beans (trimmed and chopped into 1-inch pieces (or, 1 (15-ounce) can green beans))
  • 1 can (28 ounce) diced tomatoes with juices
  • 10 cups vegetable broth
  • 1 (15-ounce) can cannellini beans (drained and rinsed)
  • 1 (15-ounce) can red kidney beans (drained and rinsed)
  • 2 cups uncooked ditalini pasta
  • 2 zucchini squash (sliced)
  • 5 ounces fresh kale (stems removed and chopped)
  • 1/2 cup fresh parsley (finely chopped)
  • Juice from one lemon
  • salt + pepper (to taste)
  • Freshly grated parmesan cheese (to serve)
  • Fresh chopped cilantro (to serve)
PREP
15M
SODIUM
1914MG
ESTIMATE
COMPLETE

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