Minestrone Soup Recipe

Looking for an easy Minestrone Soup recipe? Learn how to make Minestrone Soup using healthy ingredients.


Submitted by hotdogger13

Makes 12 servings



My take on Campbell's Minestrone Soup with a lot less sodium.

Recipe Ingredients for Minestrone Soup

8 oz pinto beans
8 oz kidney beans
14 cups water
5 cloves garlic, diced
2 onions, medium diced
4 potatoes, medium cubed
4 celery stalk, diced
8 tsp knorr chicken bouillon
14 1/2 oz diced tomato, w/basil, garlic, oregano, no salt added (one can)
6 tbs tomato paste
7 oz spinach (frozen)
5 oz green beans (frozen)
8 oz mixed vegetables (green beans, corn, carrots, peas, lima beans)
1 tsp dried basil
1 tsp dried marjoram (optional)
1/2 tsp savory, ground (optional)
1 tbs. cayenne or other chilli powder (add or subtract to taste)
8 oz pasta (elbows or small shells)
1/4 cup parsley, fresh chopped
1/4 cup oregano, fresh chopped (or 1 tsp dried oregano)
1/2 tbs. corn starch (optional)

Recipe Directions for Minestrone Soup

  1. Soak the beans overnight (or follow package directions for pre-boil). Rinse soaked beans, add 14 cups water and heat to boil. Once boiling reduce heat to simmer and cover. Total cooking/simmering time will be 1.5 hours. To try and avoid mushy vegetables they can be added in at different times, as outlined below, or you can add them in all at once as you're prepping them.

  2. Once beans are simmering add garlic, onions and chicken bouillon.

  3. Forty-five minutes into simmer add potatoes.

  4. One hour into simmer add: celery; diced tomatoes; tomato paste; frozen spinach, green beans and mixed vegetables (all can be defrosted or not); dried basil, marjoram, epasote, savory and cayenne/chilli powder (also oregano if using dried).

  5. At around one hour twenty minutes try a bean for softness, if they're almost as soft as you like then add pasta and fresh parsley and oregano. Bring to boil for 6-8 minutes, or as directed on pasta box.

  6. (Optional corn starch) If the soup is not as thick as you'd like, whisk the corn starch into 1/4 cup water and add to the soup when pasta is added.

  7. Feel free to add/substitute fresh/frozen vegetables as desired. Options to try would be kale, zucchini, turnips....

  8. If you don't have chicken bouillon but have chicken stock, replace 4 cups water with 4 cups chicken stock, 1 tsp cumin and add salt to taste.

  9. If the final result is not as soupy as you'd like, add water to the pot and 1 tsp bouillon per cup of water added.

Categories

Soup

Nutrition Facts
Serving Size 522.9g
Amount Per Serving
Calories
278
Calories from Fat
13
% Daily Value*
Total Fat
1.5g
2%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
113mg
5%
Potassium
1240mg
35%
Total Carbohydrates
54.6g
18%
Dietary Fiber
11.0g
44%
Sugars
4.8g
Protein
13.9g
Vitamin A 50% Vitamin C 57%
Calcium 12% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • Low in cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in thiamin
  • High in vitamin A
  • Very high in vitamin C
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