Hearty Vegetable Minestrone


by: Clean & Green Nutrition

Hearty Vegetable Minestrone is a perfect week night soup. It is easy to prepare and sure to satisfy.


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serves: 8

1 tbsp Olive oil

1 cup onion, diced

2 cups (1/2 inch) diced carrots

2 (1/2 inch) butternut squash, peeled and diced

2 garlic, minced

1 tsp Italian seasoning

26 oz can petite diced tomates

6 vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 (15oz can light red kidney beans, drained and rinsed

2 cups cooked small pasta, ditalini

3 cups fresh baby spinach leaves

Shredded Parmesan Cheese for garnish

Nutrition Facts
Hearty Vegetable Minestrone

Servings Per Recipe: 8

Amount per Serving

Calories: 213

  • Total Fat: 3 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 503.9 mg
  • Total Carbs: 41.9 g
  •     Dietary Fiber: 11.1 g
  •     Sugars: 9.5 g
  • Protein: 9 g

how is this calculated?

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1.  Heat olive oil over medium heat in a large pot or dutch oven.

2.  Add the onions and garlic and sauté for about 2 minutes then add carrots, butternut squash and cook over medium medium heat for 8-10 minutes, or until vegetables begin to soften.

3.  Add the tomatoes, 6 cups of vegetable broth, and italian seasoning to the pot. Bring to a boil, the lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

4.  Add the beans and cooked pasta and heat through.

5.  Add the spinach and stir to combine. Cook until spinach is slightly wilted.

6.  Serve and top with shredded parmesan cheese.

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I actually made this the other day and it was delicious