Balsamic Minestrone Soup

"Minestrone soup is a classic, comforting recipe option for a chilly fall day. Made with zucchini, spinach leaves, kidney beans and marinara sauce, this soup is as healthy as it is delicious."
 
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photo by maryjjohnson34 photo by maryjjohnson34
photo by maryjjohnson34
Ready In:
30mins
Ingredients:
10
Serves:
10
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ingredients

  • 2 tablespoons mild olive oil
  • 1 large onion, chopped (about 1 ½ cups)
  • 2 large carrots, chopped (about 1 cup)
  • 1 (24 ounce) jar traditional marinara sauce (Bertolli with Italian Herbs & Fresh Garlic Sauce)
  • 5 cups vegetable broth
  • 1 medium zucchini, chopped (about 1 cup)
  • 2 cups lightly packed baby spinach leaves, chopped
  • 1 (15 1/2 ounce) can low sodium red kidney beans, rinsed and drained
  • 12 cup grated parmesan cheese
  • 2 cups cooked ditalini
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directions

  • Heat olive oil in large saucepot over medium-high heat. Add onions and carrots and cook until tender; about 5 minutes. Add sauce and vegetable broth.
  • Stir in zucchini, spinach and kidney beans. Bring to boil, cover and reduce to heat to medium-low. Cook 10 minutes.
  • Stir in cheese and pasta. Cook until heated through; about 5 minutes. Serve with additional cheese and a dollop of pesto if desired.

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