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Minestrone soup

Recipe Information

Servings 4
Preparation Time 5 Minutes
Cook Time 20 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Chickpeas
Category Beans & Legumes
Meal Lunch; Dinner
Type Appetizer; Main Dish
Subtype Soup
Cuisine Italian
Cook Method Boiling; Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber

Ingredients

  • 1 tablespoon extra-virgin olive oil 

  • 1/2 cup onion, chopped

  • 1/3 cup celery, chopped

  • 1 carrot, diced

  • 1 clove garlic, minced

  • 4 cups fat-free, unsalted chicken broth 

  • 2 large tomatoes, seeded and chopped

  • 1/2 cup spinach, chopped

  • 1 can (16 ounces) canned chickpeas or red kidney beans, drained and rinsed

  • 1/2 cup uncooked small-shell pasta 

  • 1 small zucchini, diced

  • 2 tablespoons fresh basil, chopped

 

Directions

  • Saut� the oil in a saucepan over medium heat. Saut� the onion, celery, and carrots until softened, 5 minutes. Add the garlic, and continue cooking for another minute. Stir in the broth, tomatoes, spinach, beans, and pasta. Boil, then reduce the heat, and simmer 10 minutes. Add the zucchini. Cover and cook 5 minutes.

  • Remove from the heat, and stir in the basil. Ladle into bowls. Serve immediately.

 

Nutrition (per serving)

  • Calories: 190 cal

  • Total fat: 4g

  • Saturated fat: <1g

  • Monounsaturated fat: 3g

  • Cholesterol: 5mg

  • Sodium: 400mg

  • Potassium: 682mg

  • Carbohydrate: 30g

  • Fiber: 8g

  • Protein: 9g

  • Calcium: 73mg