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Easy Minestrone Soup
Easy, 1 pot, vegan, vegetarian, gluten free minestrone soup! This comforting soup has plenty of beans and vegetables without the usual pasta.
Course
Soup
Cuisine
Italian
Keyword
healthy, vegetarian, without pasta
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
202
kcal
Author
Lindsay Moe
Ingredients
2
teaspoons
olive oil
1
medium yellow onion
chopped
2
garlic cloves
minced
28
ounces
canned diced tomatoes
32
ounces
vegetable broth
15
ounces
canned great northern beans
rinsed and drained
15
ounces
canned dark red kidney beans
rinsed and drained
10
ounces
frozen spinach
thawed and excess moisture squeezed out
Coarse kosher salt and freshly ground black pepper
Instructions
Heat the olive oil in a large stockpot over medium heat.
Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute.
Lower the heat to medium and add the tomatoes. Simmer for 2 minutes.
Add the broth and beans. Bring to a simmer.
Add the salt, pepper, and spinach, breaking it up as you drop it in the pot. Serve immediately or let simmer on low for several hours.
Ladle into bowls and top with a drizzle of olive oil. Serve with crusty bread.
Video
Nutrition
Calories:
202
kcal
|
Carbohydrates:
36
g
|
Protein:
11
g
|
Fat:
2
g
|
Sodium:
1014
mg
|
Potassium:
872
mg
|
Fiber:
10
g
|
Sugar:
6
g
|
Vitamin A:
6015
IU
|
Vitamin C:
18.1
mg
|
Calcium:
166
mg
|
Iron:
4.2
mg