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5
from 1 vote
Minestrone Soup
One special ingredient makes this Minestrone soup so delicious that even those who don’t like vegetables will love this soup.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Soup
Cuisine:
Italian
Servings:
6
(makes about 3 quarts)
Calories:
235
kcal
Author:
Lyuba Brooke
Ingredients
3
tbsp
olive oil
1
yellow onion
1
bulb of fennel
8
oz
celery
(2-3 ribs)
8
oz
medium carrots
(2 medium)
1
zucchini
4
garlic cloves
14
oz
diced tomatoes
can
16
oz
cannellini beans
can
3
cups
chicken stock
5
basil leaves
2
oz
Parmesan cheese rind
3
oz
fresh spinach
salt
1
tsp
red pepper flakes
US Customary
-
Metric
Instructions
Slice vegetables and set them aside.
Preheat a large pot over medium heat. Add olive oil.
Add sliced onion, fennel, carrots, and celery. Stir and let it sweat for a few minutes.
Smash and mince garlic and stir it in.
Add a can of diced tomatoes and cook for a few minutes.
Add sliced zucchini. (If you prefer zucchini softer, add it earlier.)
Strain the bean liquid off and add beans to the pot. Stir and simmer for a few minutes.
Add salt, crushed red pepper flakes, and chicken stock. Bring to boil over medium-high heat and lower the heat to medium-low.
Add Parmesan cheese rind right into the soup and let it cook in soup until soup is done.
Cook soup for about 15-20 minutes.
Stir in minced basil and spinach. Cook until spinach is wilted.
Discard Parmesan cheese rind and serve.
Video
Nutrition
Calories:
235
kcal
|
Carbohydrates:
31
g
|
Protein:
13
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
410
mg
|
Potassium:
868
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
8140
IU
|
Vitamin C:
26.1
mg
|
Calcium:
220
mg
|
Iron:
4.1
mg