Minestrone Vegetable Soup recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

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 calories
carbohydrate: 31.6 g
cholesterol: 2.2 mg
fat: 2.3 g
fiber: 5 g
protein: 7 g
saturatedFat: 0.3 g
servingSize: -
sodium: 1166.5 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

10 servings

Recipe Note

A good soup to use up vegetables.

Do you like the recipe? Share this tasty recipe!