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Minestrone Soup

Yields12 Servings

 2 tablespoons olive oil
 1 cup onion, diced
 ½ cup celery, diced
 1 cup carrots, diced
 3 fresh garlic cloves, finely chopped
 ¼ teaspoon crushed red pepper flakes
 2 teaspoons dried oregano
 ¼ teaspoon dried rosemary
 1 can (14 ounce) low-sodium diced tomatoes
 8 cups low-sodium vegetable stock
 1 cup dry pasta
 1 can (14 ounce) low-sodium kidney beans, drained and rinsed
 2 cups green cabbage, thinly sliced
 Salt and pepper, to taste
 Grated parmesan cheese, to taste (optional)
1

1.Wash hands with soap and warm water. Wash produce well and chop as directed.

2

2.Heat oil over medium heat in a large soup pot. Add onions, celery, carrots, and garlic. Sauté until tender, about 7-10 minutes.

3

3.Add spices and sauté until fragrant, 2-3 minutes.

4

4.Add tomatoes (with juice) and vegetable stock. Bring to a simmer.

5

5.Add beans and cabbage, simmer for 10-15 minutes.

6

6.Meanwhile, in a separate pot, bring salted water to a boil. Add pasta and simmer until cooked but still slightly firm to the bite. Strain and rinse pasta under cool water.

7

7.Add pasta to the soup and simmer for 5 minutes.

8

8.Season with salt and pepper to taste.

9

9.Top with parmesan cheese if desired.

10

10.Serve warm and enjoy!

Nutrition Facts

12 servings

Serving size

1 cup

Amount per serving
Calories110
% Daily Value *
Total Fat 3g4%

Saturated Fat 05g25%
Cholesterol 0mg
Sodium 167mg8%
Total Carbohydrate 18g7%

Dietary Fiber 4g15%
Total Sugars 3g
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.