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Loaded Minestrone Soup

Loaded Minestrone Soup
Loaded Minestrone Soup
This healthy recipe comes from NDSU Extension.


1 Tbsp. olive oil 

1 small onion, diced 

1 large carrot, chopped 

2 celery stalks, chopped

4 garlic cloves, minced 

1/2 medium zucchini, diced

1 (14.5 oz.) can fire roasted tomatoes with juice 

8 oz. can tomato sauce 

15.5 oz. can kidney beans, drained and rinsed 

1 Tbsp. Italian seasoning

1 bay leaf

3 c. vegetable broth 

1 c. water 

1 c. whole wheat small pasta

1.5 c. spinach 

Salt and pepper to taste

Parmesan (optional)

Basil (optional) 


In a large pot, heat oil over medium-high heat. Add onions, carrots and celery. Cook, stirring often for 5-7 minutes or until onions are translucent. Add garlic and cook for 30 seconds. Add all ingredients through water into pot and cover. Bring to a boil, reduce heat and cover. Simmer for 15 minutes or until vegetables are tender. Add pasta and cook until al dente. Remove from heat and take out bay leaf. Serve each bowl with a small amount of spinach and top with Parmesan and fresh basil if desired. 

Makes eight (1 cup) servings. Each serving has 150 calories, 2.5 g fat, 7 g protein, 25 g carbohydrates, 5 g fiber and 350 mg sodium.


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