Vegetable Minestrone Soup
This 13 ingredient Minestrone Soup is super easy to make and full of delicious spring vegetables!
Servings: 8 people
Calories: 148kcal
Ingredients
- 2 tablespoons olive oil
- 2 cloves minced garlic cloves
- 1 teaspoon salt
- 1 bunch chopped green onions
- 6 cups vegetable broth low sodium
- 1 15oz can of diced tomatoes no salt added
- 1 cup chopped carrots
- 1.5 cups chopped asparagus
- 1 lemon juiced around 3 tablespoons lemon juice
- 1 cup small pasta I love using ditalini, but you could also use elbow or small shells
- 1 150z can of cannellini beans
- 2 cups or big handfuls chopped spinach
- 1 cup chopped basil
Instructions
- Heat a large pot over medium heat.
- Saute green onions with salt and garlic in oil for 1-2mins.
- Add veggie broth and diced tomatoes and bring to a boil.
- Add carrots and asparagus and bring heat down to a simmer. Cover and cook for 10 minutes.
- Next, add pasta, beans and lemon juice. Cook uncovered for however long the instructions recommend on the pasta box, usually 7 to 10 minutes.
- Take soup off the heat and stir in chopped spinach and basil. Taste for any extra salt.
- Serve with extra basil - enjoy!
Notes
- One tricky thing is salt. I will add more salt if I can't get no salt added diced tomatoes. I usually use regular cannellini beans because it can be hard to find them without salt added. Start with the 1 teaspoon salt, and at the end of the cooking, taste test for additional salt. Salt is so key to flavor, and in a soup, I think it can really make a difference. So, taste test and see!
Nutrition
Calories: 148kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 351mg | Potassium: 501mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8598IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 3mg
