Vegetable Garden Minestrone Soup

Vegetable Garden Minestrone Soup might be just the Mediterranean recipe you are searching for. For $1.87 per serving, you get a soup that serves 8. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 468 calories, 21g of protein, and 7g of fat per serving. It will be a hit at your Autumn event. 59 people have tried and liked this recipe. Head to the store and pick up baby spinach, carrots, canned great northern beans, and a few other things to make it today. It is brought to you by Premeditated Left Over. From preparation to the plate, this recipe takes roughly 50 minutes. With a spoonacular score of 99%, this dish is excellent. Try Olive Garden Copycat Minestrone Soup, Olive Garden Minestrone Soup Copycat, and Vegetable Minestrone Soup for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

3 – 4 cups fresh baby spinach (or frozen spinach thawed)

2 (15 ounce) cans black beans, drained

2 (15 ounce) cans great northern beans, drained

½ cup carrots, julienned or shredded

1 stalk celery, minced

2 teaspoons fresh basil, minced (or ¾ teaspoon dried

½ cup fresh green beans, cut

2 tablespoons fresh parsley, minced (or 2 teaspoons dried)

¾ teaspoon fresh thyme

4 cloves garlic, minced

½ teaspoon ground black pepper

3 tablespoons olive oil

1 cup onion, minced

3 teaspoons fresh oregano, minced (or 1 teaspoon dried)

¾ cup small shell pasta* or spaghetti *broken up in small pieces

4 cups fresh tomatoes, diced (or 2 cans with juice)

7 - 8 cups Vegetable Broth

½ cup zucchini, chopped

Equipment:

pot

Cooking instruction summary:

Heat olive oil over medium heat in a very large soup pot. Add onion, celery, garlic, green beans, and zucchini and sauté in the oil for 5 minutes or until onions begin to turn translucent.Add vegetable broth tomatoes, beans, carrots, and spices to the pot. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.Add spinach leaves and pasta and cook for an additional 10 minutes or until pasta is al dente.

 

Step by step:


1. Heat olive oil over medium heat in a very large soup pot.

2. Add onion, celery, garlic, green beans, and zucchini and sauté in the oil for 5 minutes or until onions begin to turn translucent.

3. Add vegetable broth tomatoes, beans, carrots, and spices to the pot. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

4. Add spinach leaves and pasta and cook for an additional 10 minutes or until pasta is al dente.


Nutrition Information:

Quickview
393k Calories
18g Protein
6g Total Fat
67g Carbs
76% Health Score
Limit These
Calories
393k
20%

Fat
6g
10%

  Saturated Fat
1g
7%

Carbohydrates
67g
22%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
1261mg
55%

Get Enough Of These
Protein
18g
38%

Vitamin K
88µg
84%

Vitamin A
3648IU
73%

Fiber
15g
63%

Manganese
1mg
61%

Folate
202µg
51%

Phosphorus
344mg
34%

Magnesium
130mg
33%

Potassium
1115mg
32%

Vitamin C
24mg
29%

Selenium
20µg
29%

Iron
5mg
28%

Copper
0.53mg
27%

Vitamin B1
0.39mg
26%

Vitamin B6
0.37mg
19%

Vitamin B2
0.28mg
16%

Calcium
147mg
15%

Zinc
1mg
13%

Vitamin B3
2mg
12%

Vitamin E
1mg
11%

Vitamin B5
0.77mg
8%

covered percent of daily need
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