Minestrone Soup Recipe
This Minestrone Soup is not only delicious and comforting, but it's also really nutritious! It makes a hearty meal or side.
Servings: 10
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 1 1/2 cups carrots diced
- 1 cup celery diced
- 5 cloves minced garlic minced
- 1 can (15 ounce) diced tomatoes
- 1 can (6 ounce) tomato paste
- 1 tablespoons dried oregano
- 2 1/2 teaspoons dried basil
- 1 1/2 teaspoons white pepper
- 1 teaspoon salt
- 13 cups water
- 7 teaspoons beef bouillon
- 6 teaspoons chicken bouillon
- 1 can (15 ounce) kidney beans drained and rinsed
- 1/2 cup pearl barley
- 1 Parmesan rind (optional)
- 1 cup miniature shell pasta
- 1 can garbanzo beans drained and rinsed
- 1 cup cabbage chopped
- 1 cup frozen green beans
- 1 cup frozen peas
- 1 cup fresh spinach packed
- Parmigiano Reggiano freshly shredded
Instructions
- Heat oil in a large stock pot over medium heat and add the onion, carrots, and celery. Cook for about 5 minutes until the onions are tender. Add the garlic and cook for 30 seconds. Stir in the seasonings and then the water, bouillon, kidney beans, barley, and Parmesan rind. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes.
- Add the pasta, garbanzo beans, and cabbage, cover, and simmer for 10 more minutes.
- Add the green beans and peas and cook covered for another 5 minutes. Stir in the spinach. Serve soup topped with Parmesan.
Nutrition
Calories: 161kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Sodium: 443mg | Potassium: 533mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4045IU | Vitamin C: 21.6mg | Calcium: 80mg | Iron: 2.4mg