1can (19 fl oz/540ml)Mixed beansdrained and rinsed
3cups (750 ml)Fresh baby spinachrinsed
Instructions
Wash hands with soap and warm water for at least 20 seconds.
In a saucepan, heat oil on medium heat. Cook onion for 1 minute, then add carrots, celery, and pepper, and cook for 3 minutes while stirring.
Add tomatoes, broth, andfine herbs. Bring to a boil, then reduce heat to low and cook for 15 minutes.
Add pasta and let simmer for 7 minutes, stirring occasionally.
Add salt and pepper. Add spinach and beans and cook until the internal temperature reaches 74ºC (165ºF) on a digital food thermometer.
Estimated Cost Per Serving:
Nutrition Facts
Vegetable Minestrone Soup
Calories
264
% Daily Value*
Fat
6
g
9
%
Saturated Fat
0.6
g
4
%
Carbohydrates
44
g
15
%
Fibre
10
g
42
%
Sugars
8
g
9
%
Protein
11
g
22
%
Sodium
286
mg
12
%
Potassium
1381
mg
39
%
Vitamin C
39
mg
47
%
Calcium
202
mg
20
%
Iron
8
mg
44
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
To save time, replace the fresh vegetables (onion, carrot, celery, and pepper) with 3 cups (750 mL) of frozen pasta sauce vegetable mix.
To keep it food safe, put leftovers away in the fridge within 2 hours, or sooner if they are in a warm location. Eat refrigerated leftovers within 2 to 3 days or freeze them for up to 4 months to enjoy them later. Reheat leftovers to a safe internal temperature of 74ºC (165ºF).