Recipe

Minestrone Soup

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Recipe Information

Total Time: 45 minutes; 15 minutes active
Servings: 6 to 8 servings

A delicious way to use seasonal vegetables in virtually any season, this version celebrates fall's abundance of zucchini.

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 4 carrots, halved and sliced
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • 1 quart water
  • 1 quart stock, vegetable or chicken
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can kidney beans, drained
  • 3 zucchini, quartered and sliced
  • 2 cups spinach, chopped
  • Salt and pepper to taste
  • 1 cup cooked rice (optional)
  • 2 cups cooked pasta (optional)
  • Croutons, for garnish
  • Grated Parmesan cheese, for garnish

Preparation

  1. In a large stockpot, heat olive oil over medium heat. Add onions and carrots and sauté 5 minutes. Add garlic and spices and sauté 3 minutes more.
  2. Add water, stock, tomatoes, and beans, and bring to a boil.
  3. Reduce heat and add vegetables. Simmer 30 minutes. Salt and pepper to taste.
  4. If using, add rice or pasta. Garnish with croutons or Parmesan.

Nutritional Information

443 calories, 9 g. fat, 3 mg. cholesterol, 395 mg. sodium, 71 g. carbohydrate, 23 g. fiber, 23 g. protein