Minestrone is a favorite soup, originating from Italy. This hearty classic includes legumes, greens, lots of vegetables, whole grains and spices all in one bowl. Add a large salad, and you have a delightful, nutritious meal for that chilly or rainy day.

8 (1 1/2 cup) servings
Prep Time: 20 minutes
Cooking Time: 25-30 minutes
Total Time: 45-50 minutes

First Group:
1 1/4 cups red or yellow onion, chopped — red onions have a higher nutrient value
3/4 cup red cabbage, thinly sliced in 1-inch lengths
1 stalk celery, chopped
3/4 cup carrots, sliced
2 teaspoons garlic, minced
Broth for sautéing

Second Group:
1 cup vegetable broth
3 cups hot water
3/4 cup green beans, cut in 1-inch pieces (peas can be substituted)
1 tablespoon Chicken-Style Seasoning  
1 tablespoon chives, dried
1 tablespoon fresh parsley, minced or 1 teaspoon, dried
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon oregano

Third Group:
2 cups chopped fresh spinach
3/4–1 cup zucchini, sliced
2/3 cup pasta sauce
1 can (14-oz.) petite-diced tomatoes
1 can cannellini beans or kidney beans, well-rinsed
1/2 cup rounded whole grain pasta spirals

1. Put onion, cabbage, celery, carrot, and garlic in a 2-quart kettle with broth for sautéing. Sauté until barely wilted.
2. Add second group of ingredients and bring to a boil. Reduce heat to simmer, cover and cook 10 minutes.
3. Stir in third group of ingredients and return to a boil; reduce heat but keep mixture simmering. Be sure to cover the kettle. Cook an additional 10–15 minutes or until pasta is tender.

NOTE: When you have leftover pasta sauce from a spaghetti meal, save it in the freezer for a recipe like this.

calories 128.51, fat 1.38g, sat fat 0.10g, cholesterol 0mg, sodium 468.96mg, carbohydrates 24.58g, fiber 5.85g, sugars 5.32g, protein 6.49g

Created by Heather Leno, Copyright © AdventHealth