Fresh Vegetable Minestrone

Health score
52%
Fresh Vegetable Minestrone
30 min.
6
415kcal

Suggestions


Welcome to a delightful culinary experience with our Fresh Vegetable Minestrone! This vibrant and hearty dish is perfect for any meal of the day, whether you're looking for a satisfying lunch or a comforting dinner. Packed with an array of fresh vegetables and wholesome ingredients, this minestrone is not only delicious but also a healthy choice, boasting a health score of 52.

Imagine the aroma of simmering carrots, zucchini, and savory herbs wafting through your kitchen as you prepare this delightful recipe. The combination of great northern beans and diced tomatoes adds a rich texture and flavor, while the reduced-sodium chicken broth brings everything together in a warm embrace. With just 30 minutes of preparation time, you can whip up a nourishing meal that serves six, making it an ideal option for family gatherings or meal prep for the week ahead.

What sets this minestrone apart is the addition of cheesy Italian shells, which not only enhance the dish's heartiness but also provide a delightful twist that will leave your taste buds dancing. Topped with freshly sliced basil and a sprinkle of Parmesan cheese, this dish is sure to impress both family and friends alike. So grab your Dutch oven and get ready to create a bowl of comfort that’s as nutritious as it is delicious!

Ingredients

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

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

Calories415kcal
Protein18.14%
Fat6.63%
Carbs75.23%

Properties

Glycemic Index
33.47
Glycemic Load
23.33
Inflammation Score
-10
Nutrition Score
22.300434735158%

Flavonoids

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

Nutrients percent of daily need

Calories:414.61kcal
20.73%
Fat:3.06g
4.71%
Saturated Fat:1.05g
6.55%
Carbohydrates:78.27g
26.09%
Net Carbohydrates:70.61g
25.67%
Sugar:6.15g
6.83%
Cholesterol:5.86mg
1.95%
Sodium:752.46mg
32.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.87g
37.73%
Vitamin A:3762.59IU
75.25%
Selenium:52.15µg
74.5%
Manganese:1.21mg
60.35%
Phosphorus:311.12mg
31.11%
Fiber:7.66g
30.66%
Magnesium:97.67mg
24.42%
Folate:91.74µg
22.93%
Copper:0.44mg
22.09%
Potassium:743.11mg
21.23%
Vitamin B1:0.27mg
17.81%
Vitamin C:14.51mg
17.58%
Iron:3.14mg
17.47%
Vitamin B6:0.35mg
17.43%
Vitamin B2:0.27mg
16.1%
Calcium:145.89mg
14.59%
Vitamin B3:2.81mg
14.04%
Zinc:2.02mg
13.47%
Vitamin B5:0.77mg
7.69%
Vitamin K:7.74µg
7.37%
Vitamin E:0.8mg
5.34%
Vitamin B12:0.08µg
1.34%