Minestrone Soup Recipe




 Vegetable cooking spray1 Tablespoon
 Olive oil1 Teaspoon
 Chopped onion1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), minced
 Water8 Cup (128 tbs)
 Canned plum tomatoes14 Ounce, drained, chopped
 Frozen chopped spinach10 Ounce, thawed, drained
 Sliced carrots1 Cup (16 tbs)
 Chopped zucchini1 Cup (16 tbs)
 Cubed potatoes3⁄4 Cup (12 tbs)
 Sliced celery1⁄2 Cup (8 tbs)
 Chicken bouillon granules15 Gram
 Bay leaf1
 Dried basil1 Teaspoon
 Dried oregano1 Teaspoon
 Ground pepper1⁄2 Teaspoon
 Whole wheat pasta1⁄2 Cup (8 tbs) (Uncooked, Pasta Shells)
 Canned cannellini beans15 Ounce, drained

Nutrition Facts

Serving size

Calories 125 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.3%

Saturated Fat 0.3 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 119.2 mg5%

Total Carbohydrates 22 g7.5%

Dietary Fiber 5.4 g21.5%

Sugars 2.9 g

Protein 6 g11.9%

Vitamin A 92.7% Vitamin C 34.7%

Calcium 7.9% Iron 13.3%

*Based on a 2000 Calorie diet


Coat a Dutch oven with cooking spray, add olive oil, and place over medium-high heat until hot.
Add onion and garlic, and saute 3 minutes.
Add water, tomatoes, spinach, carrots, zucchini, potato, celery, bouillon granules, bay leaf, and seasonings, bring to a boil.
Reduce heat and simmer, uncovered, 10 to 15 minutes.
Add pasta shells and beans to mixture; cook over medium heat 8 to 10 minutes or until pasta is done.
Remove bay leaf.