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98% would make again

Summer Vegetable Minestrone Soup

by Merle O'Nealfeatured in Vegetarian Meals For The Day

Ingredients

for 4 servings

  • 1 tablespoon oil
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 potato, peeled and cubed
  • 3 cloves garlic, minced
  • 28 oz diced tomato (795 g), 1 can
  • 8 cups vegetable stock (1.8 L)
  • 2 zucchinis, diced
  • 15 oz cannellini bean (425 g), 1 can, rinsed and drained
  • 3 cups spinach (120 g)
  • 2 cups elbow pasta (200 g)

Nutrition Info

Shop ingredients with
    Calories 584
    Fat 32g
    Carbs 109g
    Fiber 15g
    Sugar 14g
    Protein 25g

Estimated values based on one serving size.

Preparation

  1. Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
  2. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
  3. Bring to a boil.
  4. Place the lid on the pot, and simmer for 45 minutes.
  5. Add cannellini beans, spinach, and pasta. Cover and simmer 10 minutes.
  6. Allow to cool before serving.
  7. Enjoy