Balsamic Minestrone Soup

READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 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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