Spinach Minestrone Recipe

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Spinach Minestrone Recipe
Spinach Minestrone Recipe photo by Taste of Home
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Spinach Minestrone Recipe

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Publisher Photo
"Sprinkle grated Parmesan on bowls of this flavorful soup that's chock-full of spinach, beans and pasta," recommends Gladys De Boer from her home in Castleford, Idaho. "Breadsticks are an easy accompaniment," she adds.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 4 cups reduced-sodium chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 2 medium carrots, sliced
  • 1/2 cup uncooked elbow macaroni
  • 1/4 teaspoon dried oregano
  • 1 package (10 ounces) frozen chopped spinach, thawed

Directions

In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the broth, beans, tomatoes, carrots, macaroni and oregano. Cook until vegetables and macaroni are tender, about 20 minutes.
Stir in spinach; bring to a boil. Remove from the heat; let stand for 5-10 minutes. Yield: 8 servings (2 quarts).
Originally published as Spinach Minestrone in Quick Cooking November/December 1999, p45

Nutritional Facts

1 cup: 143 calories, 0 fat (1g saturated fat), 2mg cholesterol, 109mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 4 cups reduced-sodium chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 2 medium carrots, sliced
  • 1/2 cup uncooked elbow macaroni
  • 1/4 teaspoon dried oregano
  • 1 package (10 ounces) frozen chopped spinach, thawed
  1. In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the broth, beans, tomatoes, carrots, macaroni and oregano. Cook until vegetables and macaroni are tender, about 20 minutes.
  2. Stir in spinach; bring to a boil. Remove from the heat; let stand for 5-10 minutes. Yield: 8 servings (2 quarts).
Originally published as Spinach Minestrone in Quick Cooking November/December 1999, p45

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Reviews forSpinach Minestrone

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Lorriloves2bake User ID: 6605901 62530
Reviewed Feb. 7, 2014

"As soon as I added the spinach I had to add 2 more cups of chicken Broth! It tasted really good with a sprinkle or two of Parm cheese!! I substituted black beans for the kidney beans!"

MY REVIEW
bingobrilla User ID: 1040856 36795
Reviewed Jun. 6, 2013

"I added extra broth and waited until the broth was heated to add the macaroni. very tasty and a good low sodium alternative."

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ninnypooh User ID: 6459205 36607
Reviewed Jan. 31, 2012

"absolutely delicious!! I wouldn't change a thing."

MY REVIEW
MrsKase User ID: 3265136 62528
Reviewed Jun. 28, 2010

"I'm sorry I meant Shallots, not scallions!"

MY REVIEW
MrsKase User ID: 3265136 21891
Reviewed Jun. 28, 2010

"My husband loved it! Very healthy for us all too!

I used 3 scallions instead of one onion, and I also put in 1 cup of elbow noodles, instead of 1/2cup. I also used a tsp. oregano and added some salt and pepper and I used fresh spinach, not frozen. We sprinkled shredded Romano Cheese on top and served w/ Ritz Crackers. Very Good dinner!"

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