Hearty Minestrone Soup
Vegetable Soup with Pasta
Servings: 8 people
Calories: 217kcal
Ingredients
- 2 tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 15 oz can white beans
- ¼ lb broccoli florets cut bite sized
- 1 yellow squash cut into cubes
- 28 oz can crushed tomatoes
- 4 cups low sodium vegetable broth
- 2 cups water
- 1½ tbsp pesto
- ¼ tsp red pepper flakes
- 1 tsp salt
- 1 tsp pepper
- ½ tsp oregano
- 1 bay leaf
- ¼ lb penne pasta cooked firm and cut in half
Instructions
- heat olive oil in a large stock pot
- add onion, carrot and celery and saute until onion is soft and translucent
- stir in white beans, broccoli and yellow squash
- add crushed tomatoes, vegetable broth and water
- add pesto and remaining spices
- simmer for 45 minutes stirring occasionally
- add pasta and simmer for another 15 minutes
- Remove bay leaf and discard
- Spoon into bowls and serve with grated Parmigiana Reggiano on top
Notes
You can substitute a shorter pasta like Ditalini if you do not want to cut the penne in half.
Nutrition
Serving: 1person | Calories: 217kcal | Carbohydrates: 37g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 474mg | Potassium: 786mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3137IU | Vitamin C: 29mg | Calcium: 110mg | Iron: 3mg