Minestrone Soup-Nancy Luthy
A hearty, vegetable-packed minestrone soup featuring beans, pasta, and tender cabbage, perfect for a comforting and nutritious meal suitable for family dinners.
Ingredients
- 1/2 cup tubetti or elbow macaroni ⓘ
- 1 medium carrot ⓘ
- 2 tablespoons oil or salad oil ⓘ
- 3 envelopes vegetable broth ⓘ
- 19 ounces can white kidney beans (cannellini) ⓘ
- 1/2 teaspoon thyme ⓘ
- 1 large onion ⓘ
- 1/2 small head cabbage ⓘ
- 16 ounces can stewed tomatoes
- 19 ounces can red kidney beans ⓘ
- 10 ounces frozen chopped spinach
- 1/4 teaspoon ground pepper ⓘ
Instructions
- Cook the pasta according to package instructions and set aside.
- Chop the onion and carrots.
- Slice the cabbage coarsely, about 8 cups.
- In a large pot, heat oil over medium heat and cook the onion and carrots until tender.
- Add the cabbage, stewed tomatoes, vegetable broth, and 6 cups of water to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the cabbage is very tender.
- Add the cooked pasta, red and white kidney beans with their liquid, frozen chopped spinach, salt, thyme, and ground pepper.
- Cook over high heat until the spinach is thawed and the mixture is hot.
Tips & Substitutions
For added flavor, consider using homemade vegetable broth instead of store-bought. You can substitute the tubetti or elbow macaroni with gluten-free pasta if desired. If you want a heartier soup, add diced potatoes or zucchini. Adjust the seasoning to taste, and feel free to incorporate leftover vegetables to minimize waste.
Serving Suggestions
Serve the minestrone soup hot, garnished with freshly grated Parmesan cheese and a sprinkle of fresh herbs if desired. It pairs beautifully with Low-Fat Italian Salad for a light meal or a slice of crusty bread for dipping. For a complete Italian experience, consider serving alongside Southern Italian Potato Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat, adding a splash of water or broth if needed to loosen the soup. This minestrone also freezes well; just ensure it cools completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Minestrone Soup-Nancy Luthy contains roughly 486 calories, with 12g protein, 76g carbohydrates, and 17g fat. It is an excellent source of vitamin A (266% of the Daily Value), dietary fiber (72% of the Daily Value), and potassium (41% of the Daily Value). Note that it is relatively high in sodium, at 541mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, this minestrone soup is easily adaptable to be vegan. Simply use vegetable broth and ensure that any added ingredients, like cheese, are plant-based. The recipe is versatile, allowing for the inclusion of your favorite vegetables while maintaining a delicious flavor.
How can I thicken the soup if it's too watery?
If your minestrone soup is too thin, you can thicken it by adding a small amount of cornstarch mixed with water. Alternatively, remove a cup of the soup, blend it until smooth, and return it to the pot for a creamier texture without adding extra calories.
What other vegetables can I add to this recipe?
You can customize your minestrone by adding any vegetables you have on hand. Carrots, zucchini, green beans, and peas are excellent choices. Just be sure to adjust the cooking time based on the vegetables you use, ensuring they become tender but not mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).