Three Bean Minestrone Soup
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Barefeet in the Kitchen · by Mary Younkin★ 5.0 (2)

Three Bean Minestrone Soup

NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 36%
CARBS 56G70% OF CAL
12G FIBER37G OTHER8G TOTAL SUGAR
FAT 5G13% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetable and bean minestrone with three types of beans, pasta, and sausage in a tomato broth. Herbaceous and satisfying. Serve with grated Parmesan on top.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon olive oil
  • 1 large onion (chopped small, about 2 cups)
  • 8 cups beef stock or 8 cups water plus 3 tablespoons beef base
  • 15 ounce can tomato sauce
  • 6 carrots (sliced 1/4" thick, about 3 cups worth)
  • 4 stalks celery (trimmed and sliced 1/4" thick, about 2 cups worth)
  • 14 ounce can kidney beans
  • 14 ounce can navy beans or white beans
  • 14 ounce can black beans
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt (adjust to taste (I added another 1/2 teaspoon, because my beef stock wasn't very salty at all))
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups cooked pasta (I used a brown rice penne pasta)
  • finely grated Parmesan or Pecorino Romano cheese
  • Optional: 1 pound Italian or hot sausage
PREP
10M
SODIUM
1680MG
ESTIMATE
COMPLETE

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