MINESTRONE SOUP
Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 112
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 0.9g
5%
Cholesterol 2mg
1%
Sodium 126mg
5%
Total Carbohydrate 16.4g
5%
Dietary Fiber 4.3g
17%
Protein 6.2g
12%
Vitamin A 32%
Vitamin C 14%
Calcium 10%
Iron 8%

minestrone soup

This classic soup is made with tomatoes, beans, pasta, and spinach and simmered with Swanson Unsalted Chicken Broth and finished with Parmesan cheese.

  • Total time: 60 minutes
  • Servings: 15
Ingredient Weight Measure
olive oil 2 tbsp.
onion , chopped 11.000 oz. 2 cup
carrot , peeled, diced 9.000 oz. 2 cup
celery , diced 7.000 oz. 2 cup
garlic , peeled, minced 1 tbsp.
Swanson® Unsalted Chicken Broth 2 qt.
no salt added diced tomatoes , undrained 2.000 lb. 1 qt.
bay leaf , individual leaf(ves) 1 ea.
fresh thyme leaves , sprigs 3 sprig
whole grain elbow macaroni 5.000 oz. 1 cup
low sodium cannellini beans , canned, rinsed, drained 11.000 oz. 2 cup
black pepper 0.5 tsp.
frozen spinach , chopped 11.000 oz. 2 cup
Parmesan cheese , grated 1.750 oz. 0.5 cup
1.  To sauté vegetables, in kettle heat oil over medium-high heat:
  • Add onions and sauté 2 minutes, stirring often.
  • Add carrots and celery and cook 2 minutes.
  • Stir in garlic and continue to cook 1 minute.
2. Stir in Swanson Unsalted Chicken Broth, tomatoes, bay leaf and thyme. Bring to a low boil. Reduce heat and simmer 20 minutes.
 
3. Add pasta, beans and pepper and return to a boil. Reduce to a simmer and cook 12-15 minutes, or until pasta is tender.

4. Remove bay leaf. Stir in spinach and Parmesan and heat.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

5. To Serve: Using an 8 oz ladle, portion 1 cup of soup.

This classic soup is made with tomatoes, beans, pasta, and spinach and simmered with Swanson Unsalted Chicken Broth and finished with Parmesan cheese.

  • Total time: 60 minutes
  • Servings: 15
Ingredient Weight Measure
olive oil 2 tbsp.
onion , chopped 11.000 oz. 2 cup
carrot , peeled, diced 9.000 oz. 2 cup
celery , diced 7.000 oz. 2 cup
garlic , peeled, minced 1 tbsp.
Swanson® Unsalted Chicken Broth 2 qt.
no salt added diced tomatoes , undrained 2.000 lb. 1 qt.
bay leaf , individual leaf(ves) 1 ea.
fresh thyme leaves , sprigs 3 sprig
whole grain elbow macaroni 5.000 oz. 1 cup
low sodium cannellini beans , canned, rinsed, drained 11.000 oz. 2 cup
black pepper 0.5 tsp.
frozen spinach , chopped 11.000 oz. 2 cup
Parmesan cheese , grated 1.750 oz. 0.5 cup
1.  To sauté vegetables, in kettle heat oil over medium-high heat:
  • Add onions and sauté 2 minutes, stirring often.
  • Add carrots and celery and cook 2 minutes.
  • Stir in garlic and continue to cook 1 minute.
2. Stir in Swanson Unsalted Chicken Broth, tomatoes, bay leaf and thyme. Bring to a low boil. Reduce heat and simmer 20 minutes.
 
3. Add pasta, beans and pepper and return to a boil. Reduce to a simmer and cook 12-15 minutes, or until pasta is tender.

4. Remove bay leaf. Stir in spinach and Parmesan and heat.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

5. To Serve: Using an 8 oz ladle, portion 1 cup of soup.

Made with:

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