Easy Minestrone Soup

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

1 tablespoon canola oil

1 small onion (finely diced)

2 ribs celery (sliced)

3 large carrots (peeled and finely chopped)

1 tablespoon tomato paste

1 tablespoon minced garlic (2 large cloves)

1½ teaspoons salt

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon dried basil

¼ teaspoon black pepper

⅛ teaspoon crushed red pepper flakes

2 cups fresh spinach (roughly chopped)

4 cups low sodium chicken broth (use vegetable broth to make this vegetarian)

28 oz canned diced tomatoes (798 ml no salt added)

1 cup canned red kidney beans* (rinsed 8 oz)

1 cup canned white kidney beans* (rinsed 8 oz)

1 cups small uncooked pasta (I used medium shells)

Parmesan for serving

Instructions

In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.

Add the tomato paste, salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.

Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.

Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.

Stir in spinach and serve with shredded Parmesan cheese as desired.

Nutrition

• Taille de portion: 358 g
• Calories: 210 kcal
• Lipides totaux: 4 g
• Graisses saturées: 1 g
• Graisses insaturées: 3 g
• Graisses trans: 1 g
• Sodium: 1033 mg
• Glucides totaux: 35 g
• Fibres alimentaires: 7 g
• Sucres totaux: 8 g
• Protéines: 11 g