Classic Minestrone Soup

Lonie Hammes I

Updated on May 11, 2024

Ingredients

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 ½ cups water
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 tablespoon shredded Parmesan cheese, or to taste

Directions

Heat oil in a large saucepan over medium-high heat. Sauté onion, carrot, celery, garlic, and rosemary until vegetables begin to soften, about 5 minutes.
Stir in tomato sauce, beans, water, broth, zucchini, pasta, and pepper; bring to a simmer. Cook, uncovered and stirring occasionally, until pasta is tender, 10 minutes. Stir in parsley. 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
Servings Per Recipe 6
Calories 159
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Cholesterol 1mg	0%
Sodium 827mg	36%
Total Carbohydrate 26g	9%
Dietary Fiber 6g	20%
Protein 7g	13%
Vitamin C 10mg	12%
Calcium 63mg	5%
Iron 2mg	9%
Potassium 225mg	5%

* 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.

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