Minestrone

0610minestrone-soup
Photo by John Kernick
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 310 calories
    • Calories 20 calories from fat
    • Fat 7 g
    • Sat Fat 4 g
    • Cholesterol 6 mg
    • Sodium 590 mg
    • Protein 25 g
    • Carbohydrate 43 g
    • Sugar 8 g
    • Fiber 11 g

Ingredients

  1. Check 1 28-ounce can diced tomatoes
  2. Check 1 32-ounce container vegetable or low-sodium chicken broth
  3. Check 1 15-ounce can cannellini (or other white) beans
  4. Check 1 15-ounce can kidney beans (optional)
  5. Check 1 9- or 16-ounce package frozen green beans
  6. Check kosher salt and black pepper
  7. Check 1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
  8. Check 1/2cup (2 ounces) grated Parmesan
  9. Check crusty bread

Directions

  1. In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes.
  2. Add the broth, cannellini, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes.
  3. Add ½ teaspoon salt, ¼ teaspoon pepper, and spinach and stir until wilted.
  4. Ladle the soup into bowls and sprinkle with the Parmesan. Serve with the bread.