Easy 108 min

Minestrone Vegetable Soup

asian european greek italian korean mediterranean middle eastern region turkish soup side main drink spicy savory hard fast

Prep

29 min

Cook

79 min

Total

108 min

Ingredients (15)

1 tablespoon olive oil g

1 onion, chopped g

2 cloves garlic, finely chopped g

1 (32 ounce) carton chicken broth g

4 cups tomato juice g

1 (28 ounce) can diced tomatoes, undrained g

2 cups chopped fresh spinach g

2 zucchini, chopped g

2 carrots, chopped g

2 stalks celery, chopped g

1 (15.5 ounce) can cannellini beans, drained and rinsed g

1 tablespoon Italian seasoning g

1 teaspoon salt (Optional) g

¼ teaspoon ground black pepper (Optional) g

2 cups rotini pasta g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.

Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.