Eat Yourself Skinny · by Kelly Gellner★ 5.0 (9)
Olive Garden Minestrone Soup
NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 37%
CARBS 58G71% OF CAL
14G FIBER13G SUGAR31G OTHER
FAT 5G13% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and bean soup with spinach, pasta, and aromatic herbs simmered in vegetable broth. Comforting and filling, perfect for a weeknight dinner.
mainitaliansoupbeans🥄 saucepan🍲 stockpotvegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoons olive oil
- 1 small onion (chopped)
- 2 ribs celery (chopped)
- 2 carrots (chopped)
- 1 small zucchini (chopped)
- 3 cloves garlic (minced)
- 5 1/2 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 cup fresh or frozen cut green beans
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can small white beans, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups fresh baby spinach
- 1/2 cup small pasta (I used ditalini)
- Optional toppings: parmesan cheese, red pepper flakes or croutons
At a glance
PER SERVING · TIME 45M
CAL 16%·PRO 37%
CARBS 58G71% OF CAL
14G FIBER13G SUGAR31G OTHER
FAT 5G13% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1721mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1825mg
- Calcium
- 227mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1721MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.