Minestrone Soup

Minestrone Soup

Servings 6 to 8 servings
Prep 20 minutes
Cook 1 hour 20 minutes
Total 1 hour 40 minutes
Course:Soup
Cuisine:American
Author: Michelle

A hearty and comforting soup recipe

Ingredients:

  • 2
    small leeks
    (or 1 large, white and light green parts sliced thin crosswise (about ¾ cup))
  • 2
    medium carrots
    (peeled and chopped small (about ¾ cup))
  • 2
    small onions
    (peeled and chopped small (about ¾ cup))
  • 2
    medium stalks celery
    (trimmed and chopped small (about ¾ cup))
  • 1
    medium baking potato
    (peeled and cut into ½-inch dice (about 1¼ cups))
  • 1
    medium zucchini
    (trimmed and chopped medium (about 1¼ cups))
  • 3
    cups
    stemmed spinach leaves
    (cut into thin strips)
  • 28
    ounces
    canned whole tomatoes packed in juice, drained and chopped
  • 8
    cups
    water
  • 1
    Parmesan cheese rind
    (about 5 by 2 inches)
  • 1
    teaspoon
    salt
  • 15
    ounces
    canned cannellini beans, drained and rinsed
  • ¼
    cup
    pesto
    (homemade or store-bought)

Directions:

  1. Bring the leeks, carrots, onion, celery, potato, zucchini, spinach, tomatoes, water, cheese rind, and salt to a boil in a large stockpot or Dutch oven. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender but still hold their shape, about 1 hour. Remove and discard the cheese rind.
  2. Add the beans and cook just until heated through, about 5 minutes. Remove the pot from the heat. Stir in the pesto. Adjust the seasonings, adding pepper and more salt, if necessary. Serve immediately.

Nutrition:

Calories: 239kcal
Fat: 5g
Saturated fat: 1g
Cholesterol: 3mg
Sodium: 808mg
Potassium: 1094mg
Carbohydrates: 39g
Fiber: 7g
Sugar: 8g
Protein: 10g
Vitamin A: 116.4%
Vitamin C: 39.1%
Calcium: 23.1%
Iron: 28.3%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!