Minestrone

For a quick lunch or easy dinner recipe, make this hearty minestrone. It brims with al dente pasta and colorful fresh vegetables.

Minestrone Enlarge Image
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93 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
20 mins
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Minestrone

Ingredients
1
28 ounce can diced tomatoes with Italian herbs
2
cups water
1
14 ounce can garbanzo beans (chickpeas), rinsed and drained
1
cup low-sodium vegetable or chicken broth
1
medium yellow sweet pepper, chopped
2
teaspoons Italian seasoning or 1 teaspoon each dried basil and garlic powder
1
cup dry rigatoni or penne pasta
2
cups baby spinach
 
Shaved Parmesan and/or fresh basil (optional)

Directions

  1. In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.
  2. Stir in spinach. Ladle into soup bowls. Top with Parmesan cheese and/or fresh basil.

From the Test Kitchen

Pantry:

Italian seasoning, vegetable or chicken stock

Shopping List:

diced tomatoes with Italian herbs: $1.89

yellow sweet pepper $2.00

dry rigatoni: $0.30

garbanzo beans: $1.19

baby spinach: $0.75

total: $6.13

cost per serving: $1.53

Change Up:

For a heartier version of this soup, substitute browned Italian sausage or cut-up chicken for the garbanzo beans. Vary the greens by swapping chopped fresh chard or kale for the spinach.

Nutrition Facts

(Minestrone)
    Per serving:
  • 234 kcal cal.,
  • 2 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 759 mg sodium,
  • 46 g carb.,
  • 7 g fiber,
  • 12 g sugar,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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