Minestrone

About the Recipe

Ingredients

Makes 4 Servings

1/2 onion, chopped
6 c (1,420 mL) low-sodium vegetable broth, divided
4 cloves garlic, finely chopped
1 carrot, diced
2 sticks celery, sliced
2 potatoes, peeled and diced
1 28-oz (794-g) can low-sodium diced tomatoes
1 zucchini, chopped
2 tsp (10 mL) dried basil
3 tsp (15 mL) dried parsley
1/4 tsp (1.2 mL) iodized salt
to taste ground black pepper (optional)
1 15-oz (384-g) can kidney beans, drained and rinsed
1 c (122 g) dry macaroni noodles
1/2 c (121 g) frozen lima beans
1 1/2 c (45 g) fresh chopped spinach, or 1/2 c (75 g) frozen chopped spinach

Directions

1. Saute the onion in 1/4 c (60 mL) of the vegetable broth on medium-low heat for 4 minutes. Add the garlic and saute for 3 more minutes.

   
   
   

2. Add the carrots, celery, potatoes, tomatoes, and remaining vegetable broth. Increase the heat to medium-high to bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes.

   
   
   

3. Then add the zucchini, basil, parsley, salt, black pepper, kidney beans, macaroni, and lima beans. Increase the heat to medium-high to bring back to a boil.

   
   
   

4. Boil for 1 minute, then reduce the heat to simmer on low, covered, for 8 more minutes. Add the spinach and cook for 3 more minutes.

   
   
   

5. Note: A stick of celery is also called a rib of celery. A celery stalk is the whole bunch!

   
   
   

Nutrition Facts