Fresh Vegetable Minestrone

Health score
28%
Fresh Vegetable Minestrone
30 min.
6
137kcal

Suggestions


Welcome to a delightful culinary experience with our Fresh Vegetable Minestrone! This vibrant and hearty soup is not only a feast for the eyes but also a nourishing option for any meal of the day. Perfectly suited for a cozy family dinner or a light starter for your next gathering, this recipe brings together the wholesome goodness of fresh vegetables and the comforting flavors of Italian cuisine.

In just 30 minutes, you can whip up a pot of this delicious minestrone that serves six, making it an ideal choice for busy weeknights or meal prep. The combination of tender pasta, protein-packed great northern beans, and a medley of colorful vegetables creates a satisfying dish that is both filling and low in calories, with only 137 kcal per serving. The addition of shredded Parmesan cheese and fresh basil elevates the flavors, adding a touch of richness and aromatic freshness that will leave your taste buds dancing.

Whether you're looking for a healthy snack, a comforting soup, or a flavorful antipasto, this Fresh Vegetable Minestrone is sure to impress. Gather your ingredients, grab your Dutch oven, and let’s get cooking! Your kitchen will soon be filled with the enticing aroma of Italian herbs and the promise of a delicious meal ahead.

Ingredients

  • box hawaiian rolls italian
  • 32 oz chicken broth reduced-sodium
  • cup water 
  • cup carrots sliced
  • can great northern beans rinsed drained (15)
  • 14.5 oz tomatoes diced with italian-style herbs, undrained canned
  • medium zucchini cut in half lengthwise, then cut crosswise into 1/4-inch pieces
  • 0.3 cup parmesan shredded
  • tablespoon basil fresh sliced

Equipment

  • bowl
  • ladle
  • dutch oven

Directions

  1. In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box), the broth, water and carrots.
  2. Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
  3. Stir in beans, tomatoes and zucchini. Cover; cook about 10 minutes longer, stirring occasionally, until pasta and vegetables are tender.
  4. Ladle into bowls.
  5. Sprinkle with cheese and basil.

Nutrition Facts

Calories137kcal
Protein25.42%
Fat12.17%
Carbs62.41%

Properties

Glycemic Index
36.81
Glycemic Load
0.87
Inflammation Score
-10
Nutrition Score
13.990869543475%

Flavonoids

Apigenin
0.01mg
Luteolin
0.04mg
Kaempferol
0.06mg
Myricetin
0.03mg
Quercetin
0.6mg

Nutrients percent of daily need

Calories:136.82kcal
6.84%
Fat:1.94g
2.98%
Saturated Fat:0.84g
5.26%
Carbohydrates:22.35g
7.45%
Net Carbohydrates:17.08g
6.21%
Sugar:4.16g
4.62%
Cholesterol:5.86mg
1.95%
Sodium:748.79mg
32.56%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.1g
18.21%
Vitamin A:3762.59IU
75.25%
Manganese:0.52mg
26.01%
Fiber:5.27g
21.07%
Folate:78.39µg
19.6%
Vitamin C:14.51mg
17.59%
Phosphorus:169.54mg
16.95%
Potassium:576.06mg
16.46%
Magnesium:57.96mg
14.49%
Vitamin B2:0.23mg
13.49%
Vitamin B1:0.2mg
13.37%
Calcium:130.38mg
13.04%
Vitamin B6:0.24mg
12.11%
Iron:2.18mg
12.09%
Copper:0.23mg
11.26%
Vitamin B3:1.54mg
7.7%
Vitamin K:7.67µg
7.3%
Selenium:4.8µg
6.85%
Zinc:0.96mg
6.43%
Vitamin E:0.72mg
4.79%
Vitamin B5:0.45mg
4.46%
Vitamin B12:0.08µg
1.34%