Umami Recipes
Umami Recipes

Katie’s Recipes

Easy Minestrone Soup

6 servings

servings

15 minutes

active time

45 minutes

total time

Ingredients

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

Directions

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

Serving Size

358 g

Calories

210 kcal

Total Fat

4 g

Saturated Fat

1 g

Unsaturated Fat

3 g

Trans Fat

1 g

Cholesterol

-

Sodium

1033 mg

Total Carbohydrate

35 g

Dietary Fiber

7 g

Total Sugars

8 g

Protein

11 g

6 servings

servings

15 minutes

active time

45 minutes

total time
Start Cooking