Easy Minestrone Soup
Healthy and delicious, this Easy Minestrone Soup can be made in 30 minutes!
Servings: 10 servings
Calories: 139kcal
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 4 cloves garlic diced
- 2 carrots peeled and diced
- 1 celery stalk diced
- 2 small zucchini chopped
- 1 cup grape tomatoes halved
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon rosemary
- 5 cups vegetable broth
- 2 cups water
- 2 cups pinto beans
- 1 cup kidney beans
- ½ cup Barilla Pronto Elbows
- 2 cups baby spinach
Instructions
- Cook onion, garlic, carrots and celery in a medium saucepan or dutch oven over medium-low heat for 3-4 minutes until softened.
- Add zucchini, tomatoes, basil, oregano, salt and rosemary and mix well. Cook for another 5 minutes until softened.
- Add beans, broth and water and bring to a boil over high heat.
- Reduce heat and simmer for another 15 minutes.
- Add Barilla Pronto Elbos and cook for another 5-7 minutes.
- Add spinach and mix until it wilts.
- Serve immediately.
Notes
You an use pre-cut Mirepoix to save the time of chopping the celery, onions and carrots.
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Calories: 139kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 604mg | Potassium: 352mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2981IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg