Recipes and Cooking Minestrone 3.8 (89) 3 Reviews For a quick lunch or easy dinner recipe, make this hearty minestrone. It brims with al dente pasta and colorful fresh vegetables. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 28 ounce can diced tomatoes with Italian herbs 2 cup water 1 14-15 ounce can garbanzo beans (chickpeas), rinsed and drained 1 cup low-sodium vegetable or chicken broth 1 medium yellow sweet pepper, chopped 2 teaspoon Italian seasoning or 1 teaspoon each dried basil and garlic powder 1 cup dry rigatoni or penne pasta 2 - 3 cup baby spinach Shaved Parmesan and/or fresh basil (optional) Directions 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. Stir in spinach. Ladle into soup bowls. Top with Parmesan cheese and/or fresh basil. Pantry: Italian seasoning, vegetable or chicken stock Shopping List: diced tomatoes with Italian herbs: $1.89yellow sweet pepper $2.00dry rigatoni: $0.30garbanzo beans: $1.19baby spinach: $0.75total: $6.13cost 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. Rate it Print Nutrition Facts (per serving) 234 Calories 2g Fat 46g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 234 % Daily Value * Total Fat 2g 3% Sodium 759mg 33% Total Carbohydrate 46g 17% Total Sugars 12g Protein 10g Vitamin C 119.9mg 600% Calcium 141.4mg 11% Iron 4.3mg 24% Potassium 353mg 8% Folate, total 108.9mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.