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Minestrone Soup

A hearty and comforting soup recipe

Course Soup
Cuisine American
Prep 20 minutes
Cook 1 hour 20 minutes
Total 1 hour 40 minutes
Servings 6 to 8 servings
Calories 239 kcal
Author Michelle

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
US Customary - Metric

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 Facts
Minestrone Soup
Amount Per Serving
Calories 239 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 808mg35%
Potassium 1094mg31%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 8g9%
Protein 10g20%
Vitamin A 5820IU116%
Vitamin C 32.3mg39%
Calcium 231mg23%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.