Minestrone Soup
Comforting soup filled with vegetables, whole wheat pasta, pancetta, and cannellini beans. This minestrone is rich in fiber, thanks to the beans and whole-wheat pasta.
Ingredients
- 2 ounces Whole Wheat Elbow Pasta such as Delallo
- 2 ounces Diced Pancetta such as Primo Taglio
- 1 cup Great Value Seasoning Blend
- ½ cup Carrots chopped
- 2 cups Baby Spinach
- 1 (15-ounce) can No Salt Added Cannellini Beans drained and rinsed
- 1 (14.5-ounce) can No Salt Added Diced Tomatoes undrained
- 1 (14-ounce) can Low Sodium Chicken Broth
Instructions
- Cook pasta according to package directions, omitting salt. Drain and set aside.
- Meanwhile, heat a large Dutch Oven over medium-high heat. Add pancetta and cook (stirring frequently) until browned, about 3 minutes.Add seasoning blend and carrots. Cook until vegetables are tender, about 3 minutes.Stir in beans, tomatoes, and broth. Bring to a boil. Stir in spinach; reduce the heat, cover, and simmer for 6 minutes.Stir in the cooked pasta and serve.
Notes
This soup makes a great lunch. Increase the protein by adding a small protein bar.
Nutrition Facts
Minestrone Soup
Serving Size
1.5 cups
Amount per Serving
Calories
290
% Daily Value*
Fat
12
g
18
%
Saturated Fat
4
g
25
%
Cholesterol
15
mg
5
%
Sodium
425
mg
18
%
Carbohydrates
34
g
13
%
Fiber
8
g
33
%
Sugar
5
g
6
%
Protein
11
g
22
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.