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Name: Minestrone Soup with Pasta, Beans and Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 cups reduced-sodium chicken broth; 1 28 oz can diced tomatoes; 1 15 oz can cannellini beans drained; 2 carrots; 1 celery stack chopped; 1 cup onion chopped; 1 tsp fresh thyme; 1/2 tsp fresh sage; 2 bay leaves; Salt and ground black pepper; 2 cups ditalini pasta cooked; 1 medium zucchini chopped; 2 cups fresh spinach coarsely chopped; 4 Tbsp Parmesan cheese grated; basil sprigs for garish

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INGREDIENTS

3 cups reduced-sodium chicken broth
1 28 oz can diced tomatoes
1 15 oz can cannellini beans ; drained
2 carrots
1 celery stack ; chopped
1 cup onion ; chopped
1 tsp fresh thyme
1/2 tsp fresh sage
2 bay leaves
Salt and ground black pepper
2 cups ditalini pasta ; cooked
1 medium zucchini ; chopped
2 cups fresh spinach ; coarsely chopped
4 Tbsp Parmesan cheese ; grated
basil sprigs ; for garish

Servings

INSTRUCTIONS

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes.

Remove bay leaves and season, to taste, with salt and black pepper.

Ladle soup into bowls and sprinkle parmesan cheese over top.

Garnish with basil.

NOTES

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Nutrition

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Serving Size: 1 Serving (276g)
Recipe Makes: 6 Servings

Calories: 263
Calories from Fat: 26 (10%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.8g
Cholesterol 57.4mg		18 %
Sodium 399.4mg		14 %
Potassium 473.5mg		12 %
Total Carbohydrate 47.1g		14 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 45.3g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 263

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