Minestrone
To make this satisfying soup even heartier, add about 1/4 cup cooked small pasta (elbows or other shape) per serving.
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To make this satisfying soup even heartier, add about 1/4 cup cooked small pasta (elbows or other shape) per serving.
Ingredients
- 6 cups low-sodium vegetable broth
- 4 medium carrots, peeled and diced
- 3 stalks celery, diced
- 2 large all-purpose potatoes, peeled and diced (3 cups)
- 14.5-oz. can low-sodium diced tomatoes
- 1/2 medium head Savoy or green cabbage, cut into large dice (4 cups)
- 1/2 cup cooked or canned rinsed red kidney beans
- 1/2 cup cooked or canned rinsed cannellini (white kidney) beans
- 1/2 tsp. dried basil
- 1/4 tsp. salt
Preparation
- In large pot, combine all ingredients. Mix well. Bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 30 minutes. Serve hot.
Nutrition Information
- Serving Size 6 to 8 servings
- Calories 167
- Carbohydrate Content 19 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 6 g
- Protein Content 7 g
- Saturated Fat Content 0 g
- Sodium Content 250 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g