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Minestrone Bean Soup

American \ Dinner \ Main Dish
Votes: 2
Rating: 5
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Prep Time10minutes
Cook Time45minutes
Passive Time
people
Nutrition Facts
Minestrone Bean Soup
Amount Per Serving
Calories 352 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 1227mg 51%
Potassium 216mg 6%
Total Carbohydrates 51g 17%
Dietary Fiber 9g 36%
Sugars 5g
Protein 10g 20%
Vitamin A 7%
Vitamin C 24%
Calcium 9%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

As I have said before, soup should be a food group…especially during the winter!

This hardy minestrone is super-healthy. You can opt to make it with or without the pasta. Also, you can experiment with using other beans other than the ones listed in this recipe.

I would recommend doubling the recipe and freezing the extra in some large-sized Ball jars. These are on sale usually every-other-week at Hobby Lobby!

ENJOY!

 

Ingredients

  • 4 Tbl. Earth Balance stick
  • 2 Tbl. olive oil
  • 2 Large Leeks, cleaned and sliced-white part only
  • 1 Large zucchini, sliced and diced
  • 10 oz. garbanzo beans drained
  • 15 oz. black beans drained
  • 15 oz. cannellini beans with juice
  • 14.5 oz. Diced Tomatoes, with basil, garlic & oregano
  • 4 cups vegetable bouillon
  • 1 tsp. garlic powder
  • 1 Tbl. Oregano dried

Directions

  1. In a stock pot, heat Earth Balance and Olive Oil. Add leeks and saute until translucent, about 4 minutes.
  2. Stir in Zucchini pieces and continue to cook for about 4 minutes.
  3. Add remaining ingredients and simmer for an additional 35 minutes or until zucchini is soft.
  4. Serve with cooked orzo, pasta of choice or crunchy bread.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

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