This thick, rich, and filling Minestrone Soup is chock full of vegetables. Tomatoes, Italian seasonings, and beans are the stars of this soup, but unlike most traditional minestrone soups, this one uses potatoes in place of the usual pasta. We made this substitution because we were sharing this recipe with a friend who doesn’t eat gluten. This delicious and filling soup will definitely be making another appearance on our dinner table.
Give this recipe for Minestrone Soup a try and let us know what you think by leaving a comment below.
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Minestrone Soup
Author: Patti Cake
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
Ingredients
- 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)
Instructions
- Chop all vegetables and set aside, keeping onions and garlic separated from the others.
- Heat oil in bottom of a large pot or dutch oven.
- Saute onion and garlic until onion becomes translucent, being careful that the garlic doesn't burn.
- Add tomatoes, beans, Italian seasoning, basil, and garlic.
- Stir well to combine then add peppers, carrots, vegetable broth, water, and potatoes.
- Mix well to incorporate everything into the soup.
- Bring to a boil, then cover, reduce heat, and allow to simmer for 20 - 30 minutes or until potatoes are fully cooked.
- Add spinach, cover again, and allow spinach to wilt
- Ladle into bowls and serve.
*This post was updated January 2018 to add nutrition label and pricing.
Nutrition Information is for 1/8th of the recipe. Approximately 1 1/2 cups of soup.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 208
|
|
% Daily Value
|
|
Total Fat 5.6g
7%
|
|
Saturated Fat 0.8g
4%
|
|
Trans Fat 0.0g
|
|
Cholesterol 1mg
0%
|
|
Sodium 204mg
8%
|
|
Total Carbohydrates 33.4g
17%
|
|
Dietary Fiber 7g
79%
|
|
Sugars 5.6g
|
|
Protein 8g
|
|
Vitamin D 0%
Potassium 16%
|
|
Calcium 5%
Iron 12%
|
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