Minestrone Soup
Ingredients
- ½ (16-oz) pkg Barilla® Ditalini Pasta
- 1 onion, chopped
- 4 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- ¼ cup tomato paste
- ½ tsp crushed red pepper
- 2 (32-oz) cartons chicken broth
- 1 (28-oz) can diced tomatoes with Italian seasoning
- 2 (15-oz) cans cannellini beans, drained and rinsed
- ½ (16-oz) pkg chopped kale
- 2 tsp red wine vinegar
Instructions
- Cook onion, carrots, celery, and garlic in olive oil in a large Dutch oven over medium heat 5 minutes. Add tomato paste and red pepper. Cook, stirring constantly, 2 minutes.
- Stir in broth, diced tomatoes, and beans. Bring to a boil; stir in uncooked pasta. Reduce heat, and simmer 10 minutes or until pasta is tender.
- Gradually add kale, stirring until wilted. Add vinegar, and season with salt and pepper, if desired.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
296
|
296
|
| Fat (g) | 5 | 5 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 12 | 12 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 1292 | 1292 |
| T. Sugs (g) | 12 | 12 |
| A. Sugs (g) | 0 | 0 |
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