Minestrone
Serves 4|
Hands-On Time:
05m
|
Total Time:
15m
Ingredients
- 1 28-ounce can diced tomatoes
- 1 32-ounce container vegetable or low-sodium chicken broth
- 1 15-ounce can cannellini (or other white) beans
- 1 15-ounce can kidney beans (optional)
- 1 9- or 16-ounce package frozen green beans
- kosher salt and black pepper
- 1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
- 1/2 cup (2 ounces) grated Parmesan
- crusty bread
Directions
- In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes.
- 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.
- Add ½ teaspoon salt, ¼ teaspoon pepper, and spinach and stir until wilted.
- Ladle the soup into bowls and sprinkle with the Parmesan. Serve with the bread.
Nutritional Information
- Per Serving
- Calories 310Calories From Fat 20%
- Fat 7g
- Sat Fat 4g
- Cholesterol 6mg
- Sodium 590mg
- Carbohydrate 43g
- Fiber 11g
- Sugar 8g
- Protein 25g
What does this mean? See Nutrition 101.
Quick Tip
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
