Minestrone

This version of the classic Italian soup includes turkey meatballs, which are added in the last step of this vegetable soup recipe. Purists can leave them out.

Minestrone
Servings: 12 Prep 20 mins Cook 30 mins

Ingredients

  • 2 tablespoons olive oil
  • 1 medium-size onion, chopped
  • 2 medium-size carrots, chopped
  • 2 cloves garlic, finely chopped
  • 1 medium-size zucchini, diced
  • 4 cubes vegetable bouillon
  • 8 cups hot water
  • 1 14 1/2 ounce can diced tomatoes
  • 1/4 teaspoon dried Italian herb seasoning
  • 1 15 ounce uncooked tubetti pasta
  • 1 15 ounce can small white beans, drained
  • 1 15 1/4 ounce can dark red kidney beans, drained
  • 1 head escarole, trimmed and chopped (about 3 packed cups)
  • 1 12 ounce package refrigerated, fully cooked turkey meatballs (optional)
  • Grated Parmesan (optional)

Make It

1. Heat oil in large soup pot. Add onion; saute 3 minutes. Add carrots and garlic; saute 3 minutes. Add zucchini; saute 5 minutes.

2. Dissolve vegetable bouillon in the hot water in saucepan. Add to pot, along with tomatoes and Italian seasoning.

3. Bring bouillon mixture to boiling. Then add pasta; boil until pasta is tender, about 10 minutes. Stir in drained beans and escarole; continue to cook until escarole is wilted, 2 to 3 minutes. (Can be made ahead and reheated.)

4. If using meatballs, quarter. Stir into soup. Let stand until heated through, about 2 minutes. Spoon soup into individual bowls. Top with grated Parmesan if desired. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 155, Fat, total (g): 5, chol. (mg): 15, sat. fat (g): 1, carb. (g): 21, fiber (g): 5, pro. (g): 9, sodium (mg): 212, Percent Daily Values are based on a 2,000 calorie diet.