210 CaloriesLunch
Garden Minestrone Soup
A classic Italian soup packed with vegetables, tender cannellini beans, and small pasta in a rich herb-infused tomato broth.
4.7
35 min
10g Protein
Ingredients
4 servings- 4 cupsVegetable broth
- 1 can (14 oz)Canned diced tomatoes
- 1 can (15 oz)Canned cannellini beans, rinsed
- 1 mediumZucchini, diced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1/2 cupSmall pasta (ditalini or elbow)
- 2 Garlic cloves, minced
- 1 tspItalian seasoning
Instructions
1
Step 1
In a large pot, sauté carrots, celery, and garlic with a little water or oil for 5 minutes.
2
Step 2
Add diced tomatoes, rinsed cannellini beans, vegetable broth, and Italian seasoning. Bring to a boil.
3
Step 3
Reduce heat, cover, and let simmer for 15 minutes.
4
Step 4
Stir in the diced zucchini and dry pasta.
5
Step 5
Simmer uncovered for 8-10 minutes, or until the pasta is cooked al dente. Season with salt and pepper.
Chef's Tips & Notes
Pro Tips
- •Add spinach or kale at the very end for extra color and vitamins.
- •Omit pasta or substitute with zucchini zoodles to make it lower carb.
- •Top with a sprinkle of Parmesan cheese.
Storage
Store in the refrigerator for up to 4 days.
Freezing
Freezes well for up to 3 months. Note that pasta will soften upon thawing.
Meal Prep
If planning to freeze, cook the pasta separately and add it only when reheating.
Nutrition Facts
Per serving (4 servings total)
210
Calories
Protein10g
Carbs38g
Fat3g
Fiber8g
