Minestrone Vegetable Soup recipe
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Ingredients
- 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1 (32 ounce) carton chicken broth 4 cups tomato juice 1 (28 ounce) can diced tomatoes, undrained 2 cups chopped fresh spinach 2 zucchini, chopped 2 carrots, chopped 2 stalks celery, chopped 1 (15.5 ounce) can cannellini beans, drained and rinsed 1 tablespoon Italian seasoning 1 teaspoon salt ¼ teaspoon ground black pepper 2 cups rotini pasta
Nutrition Info
- 174.3 caloriescarbohydrate: 31.6 gcholesterol: 2.2 mgfat: 2.3 gfiber: 5 gprotein: 7 gsaturatedFat: 0.3 gservingSize: -sodium: 1166.5 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Minestrone Vegetable Soup
Directions
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Heat olive oil in a large soup pot over medium heat, cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.