Rosemary Minestrone Soup
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Bowl of Delicious · by Elizabeth Lindemann★ 5.0 (1)

Rosemary Minestrone Soup

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 30%
CARBS 51G59% OF CAL
7G FIBER35G OTHER9G TOTAL SUGAR
FAT 10G27% OF CAL
2G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable soup with rosemary, made with butternut squash, zucchini, beans, and pasta in chicken broth. This is a warm, winter-friendly way to eat lots of vegetables.

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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoons extra-virgin olive oil
  • 1 onion (finely diced)
  • 4 cloves garlic (finely chopped)
  • 2 ribs celery (finely diced)
  • 2 cups diced butternut squash
  • 1 potato (diced)
  • 4 tablespoons fresh rosemary (chopped (separated into 2 tablespoon measurements))
  • 4 tablespoons fresh parsley (chopped (separated into 2 tablespoons measurements))
  • 8-10 cups chicken stock/broth (or vegetable broth)
  • salt and pepper (to taste)
  • 1-2 parmesan cheese rinds (optional)
  • 2 tablespoons tomato paste
  • 1 zucchini (sliced and quartered)
  • 1 cup green beans (sliced into 1-inch long pieces)
  • 15 oz. can pinto beans
  • 8 oz. small whole wheat pasta
  • Grated parmesan cheese for serving (optional)
PREP
10M
SODIUM
676MG
ESTIMATE
COMPLETE

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