Minestrone Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
This simple and delicious Minestrone soup is gluten free thanks to the swap of potatoes in place of the usual pasta. Hearty, filling, and rich, this soup will become a family favorite. Total cost of recipe is $5.96 or about 75 cents per serving
  • 2 tablespoons extra virgin olive oil ($0.28)
  • ½ cup chopped onion ($0.12)
  • 2 cloves garlic, minced ($0.04)
  • 3 (15oz) cans diced tomatoes with Italian seasonings ($1.74)
  • 2 (15oz) cans Cannellini or Garbanzo beans (drained and rinsed) ($1.48)
  • 2 teaspoons dried Italian seasoning ($0.04)
  • 1 teaspoon dried basil ($0.08)
  • 1 teaspoon granulated garlic ($0.03)
  • ¾ cup chopped sweet or bell peppers ($0.59)
  • ½ cup shredded carrots ($0.12)
  • 1 (15oz) can vegetable broth (can use chicken broth for a non-vegan version) ($0.59)
  • 1½ cups water
  • 1½ cups chopped potatoes ($0.35)
  • 2 cups baby spinach leaves ($0.50)
  1. Chop all vegetables and set aside, keeping onions and garlic separated from the others.
  2. Heat oil in bottom of a large pot or dutch oven.
  3. Saute onion and garlic until onion becomes translucent, being careful that the garlic doesn't burn.
  4. Add tomatoes, beans, Italian seasoning, basil, and garlic.
  5. Stir well to combine then add peppers, carrots, vegetable broth, water, and potatoes.
  6. Mix well to incorporate everything into the soup.
  7. Bring to a boil, then cover, reduce heat, and allow to simmer for 20 - 30 minutes or until potatoes are fully cooked.
  8. Add spinach, cover again, and allow spinach to wilt
  9. Ladle into bowls and serve.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/healthy/minestrone-soup/