Minestrone Soup

A quick minestrone of onion, carrot, celery, cabbage, peas and lima or kidney beans simmered in bouillon and finished with spaghetti sauce. Makes 8 one-cup servings.

VeganVegetarianDairy-freeNo added sugarFreezer-friendly

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Bowl of minestrone with beans, peas, carrots and small pasta in tomato broth
  • Prep 15 min
  • Cook 20 min
  • Soak beans overnight 12 hr
  • Total 12 hr 35 min
  • Yield 8 one-cup servings

Updated

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Sandra Mills's minestrone is quick once the beans are ready: onion, carrot, celery, shredded cabbage, peas and cooked lima or kidney beans simmer in water and bouillon for about 15 minutes, then a couple of cups of spaghetti sauce turn it into a rich Italian vegetable soup.

She uses Newman's Own, or homemade sauce if you have it.

Ingredients

  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 stalk of celery, chopped
  • 1/4 head of cabbage, shredded
  • 1/4 pound dried lima beans or kidney beans, soaked overnight and cooked until tender
  • 1/4 pound fresh peas or a package of frozen peas, defrosted
  • 3 cups of water, or more if needed
  • 1 to 2 chicken or vegetable bouillon cubes
  • 2 cups of Newman's Own Spaghetti Sauce or homemade spaghetti sauce

Instructions

  1. Prepare the beans. Soak the dried beans overnight, then cook them until tender and drain.
  2. Simmer the vegetables. Simmer the vegetables and beans in the water and bouillon until tender, about 12 to 15 minutes.
  3. Add the sauce. Add the spaghetti sauce and simmer gently 5 minutes longer.

Nutrition per 1-cup serving (estimated)

160Calories
19 gCarbohydrates
6 gFiber
13 gNet carbs
15 gProtein
2 gFat

Estimated per 1-cup serving (the recipe makes 8 one-cup servings), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianVeganDairy-freeNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Canned beans save the overnight soak: use about 1 1/2 cups, rinsed and drained.
  • Add a handful of small pasta or a spoonful of grated Parmesan to each bowl.

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