Minestrone Soup

Minestrone Soup


  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1/3 cup chopped celery
  • 1 carrot, diced
  • 1 garlic clove, minced
  • 4 cups fat-free, unsalted chicken broth
  • 2 large tomatoes, seeded and chopped
  • 1/2 cup chopped spinach
  • 1 can (16 ounces) canned chickpeas or red kidney beans, drained and rinsed
  • 1/2 cup uncooked small shell pasta
  • 1 small zucchini, diced
  • 2 tablespoons fresh basil, chopped



  • In a large saucepan, heat the olive oil over medium heat.
  • Add the onion, celery and carrots and sauté until softened, about 5 minutes.
  • Add garlic and continue cooking for another minute.
  • Stir in broth, tomatoes, spinach, beans and pasta.
  • Bring to a boil over high heat. Reduce heat and simmer for 10 minutes.
  • Add zucchini. Cover and cook for 5 minutes more.
  • Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately.

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