Ingredients
- 2 tbsp (30 ml) Olive oil
- 1 Onion rinsed and chopped
- 1 cup (250 ml) Carrots rinsed and diced
- 1 Celery stalk rinsed and sliced
- 1 Red pepper rinsed and finely diced
- 1 can (28oz) Diced tomatoes
- 6 cups (1.5L) Low-sodium vegetable broth
- 2 tsp (10 ml) Basil dried
- 2 tsp (10 ml) Oregano dried
- 1 cup (250 ml) Short pasta (fusilli, macaroni, alphabet, etc.)
- Salt and pepper to taste
- 1 can (19 fl oz/540ml) Mixed beans drained and rinsed
- 3 cups (750 ml) Fresh baby spinach rinsed
Instructions
- Wash hands with soap and warm water for at least 20 seconds.
- In a saucepan, heat oil on medium heat. Cook onion for 1 minute, then add carrots, celery, and pepper, and cook for 3 minutes while stirring.
- Add tomatoes, broth, and fine herbs. Bring to a boil, then reduce heat to low and cook for 15 minutes.
- Add pasta and let simmer for 7 minutes, stirring occasionally.
- Add salt and pepper. Add spinach and beans and cook until the internal temperature reaches 74ºC (165ºF) on a digital food thermometer.
Nutrition Facts
Vegetable Minestrone Soup
Calories
264
% Daily Value*
Fat
6
g
9
%
Saturated Fat
0.6
g
4
%
Carbohydrates
44
g
15
%
Fibre
10
g
42
%
Sugars
8
g
9
%
Protein
11
g
22
%
Sodium
286
mg
12
%
Potassium
1381
mg
39
%
Vitamin C
39
mg
47
%
Calcium
202
mg
20
%
Iron
8
mg
44
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
- To save time, replace the fresh vegetables (onion, carrot, celery, and pepper) with 3 cups (750 mL) of frozen pasta sauce vegetable mix.
- To keep it food safe, put leftovers away in the fridge within 2 hours, or sooner if they are in a warm location. Eat refrigerated leftovers within 2 to 3 days or freeze them for up to 4 months to enjoy them later. Reheat leftovers to a safe internal temperature of 74ºC (165ºF).
