Classic Minestrone Soup Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. The original recipe (1X) yields 6 servings.

• 1 tablespoon olive oil
• 1 cup diced onion
• cup diced carrot
• cup sliced celery
• 1 teaspoon minced garlic
• 1 teaspoons minced fresh rosemary
• 1 (15 ounce) can Contadina Tomato Sauce
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 cups water
• 2 cups College Inn Chicken Broth
• 1 cup diced zucchini
• cup dry ditalini pasta
• teaspoon black pepper
• cup chopped fresh Italian parsley
• 1 tablespoon shredded Parmesan cheese, or to taste

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Saut onion, carrot, celery, garlic, and rosemary until vegetables begin to soften, about 5 minutes.
3. Stir in tomato sauce, beans, water, broth, zucchini, pasta, and pepper; bring to a simmer.
4. Cook, uncovered and stirring occasionally, until pasta is tender, about 10 minutes.
5. Stir in parsley.
6. Serve topped with Parmesan and additional parsley, if desired.

Recipe Tip

You can use other small pasta instead of ditalini.

Nutrition Facts (per serving)

• 159 Calories
• 3g Fat
• 26g Carbs
• 7g Protein

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.