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Main-Dish Minestrone

Main-Dish Minestrone
  • Prep 50 min
  • Total 50 min
  • Servings 6
Colorful vegetables and tender pasta swimming in a flavorful broth is a one-pan dinner with mass appeal.
Updated February 1, 2010

Ingredients

  • 3/4 cup water
  • 1 cup chopped onions
  • 2 small unpeeled red potatoes, cubed (1 cup)
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/3 cup chopped green bell pepper
  • 2 large cloves garlic, finely chopped
  • 1 box (9 oz) frozen spinach
  • 1/4 cup uncooked rosamarina or orzo pasta (1 1/2 oz) or 1/4 cup broken spaghetti (1 oz)
  • 2 cans (14 oz each) chicken broth
  • 1 can (15 oz) cannellini beans, drained, rinsed
  • 1 can (8 oz) no-salt-added tomato sauce
  • 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Steps

  • 1
    In 4-quart nonstick saucepan or Dutch oven, heat water to boiling over medium-high heat. Add onions; cook 3 minutes, stirring occasionally. Add potatoes, carrot, celery, bell pepper and garlic; cook 3 minutes, stirring occasionally. Add remaining ingredients. Heat to boiling.
  • 2
    Reduce heat; simmer about 20 minutes, stirring occasionally, until potatoes and pasta are tender.

  • We've used a minimum of salt in this recipe. Feel free to season to suit your taste.

Nutrition Facts

Serving Size: 1 Serving (1 Cup)
Calories
190
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
720mg
30%
Potassium
910mg
26%
Total Carbohydrate
33g
11%
Dietary Fiber
7g
30%
Sugars
4g
Protein
12g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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