Balsamic Minestrone Soup

Name: Balsamic Minestrone Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 serving(s)
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; 1/2 cup grated parmesan cheese; 2 cups cooked ditalini

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Recipe by maryjjohnson34

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.

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)
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
¹⁄₂

cup grated parmesan cheese
2

cups cooked ditalini

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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