Name: Recipe for Classic Zuppa di Minestrone
Prep time: 20 minutes
Cook time: 25-30 minutes
Total time: 45-50 minutes
Yield: 8 (1½ cup) servings
Cuisine: Soups and Stews
Ingredients: 1 1/4 red or yellow onion, chopped—red onions have a higher nutrient value; 3/4 red cabbage, thinly sliced in 1-inch lengths; 1 stalk celery, chopped; 3/4 carrots, sliced; 2 garlic, minced; Broth for sautéing; 1 vegetable broth; 3 hot water; 3/4 green beans, cut in 1-inch pieces (peas can be substituted); 1 Chicken-Style Seasoning; 1 chives, dried; 1 fresh parsley, minced or 1 teaspoon, dried; 1 basil; 1/2 salt; 1/2 oregano; 2 chopped fresh spinach; 3/4-1 zucchini, sliced; 2/3 pasta sauce; 1 can (14-oz.) petite-diced tomatoes; 1 can cannellini beans or kidney beans, well-rinsed; 1/2 rounded whole grain pasta spirals

Soups and Stews High in Protein and Fiber

Minestrone is a favorite soup, originating from Italy. This hearty classic includes legumes, greens, lots of vegetables, whole grains, and spices all in one bowl. Add a large salad, and you have a delightful, nutritious meal. Make this on a chilly or rainy day for a perfect healthy comfort food.

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 8 (1½ cup) servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes

Recipe Ingredients

1 1/4 cups red or yellow onion, chopped—red onions have a higher nutrient value
3/4 cup red cabbage, thinly sliced in 1-inch lengths
1 stalk celery, chopped
3/4 cup carrots, sliced
2 teaspoons garlic, minced
Broth for sautéing
1 cup vegetable broth
3 cups hot water
3/4 cup green beans, cut in 1-inch pieces (peas can be substituted)
1 tablespoon Chicken-Style Seasoning
1 tablespoon chives, dried
1 tablespoon fresh parsley, minced or 1 teaspoon, dried
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon oregano
2 cups chopped fresh spinach
3/4-1 cups zucchini, sliced
2/3 cup pasta sauce
1 can (14-oz.) petite-diced tomatoes
1 can cannellini beans or kidney beans, well-rinsed
1/2 cup rounded whole grain pasta spirals

Put onion, cabbage, celery, carrot, and garlic in a 2-quart kettle with broth for sautéing. Sauté until barely wilted.
Add second group of ingredients and bring to a boil. Reduce heat to simmer, cover, and cook 10 minutes.
Stir in third group of ingredients and return to a boil; reduce heat but keep mixture simmering. Be sure to cover the kettle. Cook an additional 10–15 minutes or until pasta is tender.

NOTE: When you have leftover pasta sauce from a spaghetti meal, save it in the freezer for a recipe like this.