Easy Minestrone Soup

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high until it shimmers. Add the celery, carrots, and onion. Cook, stirring often, until the onion starts to turn translucent, about 4 minutes. Add the garlic and stir until fragrant, about 30 seconds.

2. 2

   Add the vegetable broth, marinara sauce, tomato paste, and Italian seasoning. Stir to mix. Bring to a boil. Lower the heat to medium-low and simmer, uncovered, until the carrots are tender, about 10 minutes.

3. 3

   Add the pasta and zucchini. Cook until the pasta is tender, about 10 minutes. Stir in the beans, kale, salt, and pepper. Take off the heat and let the soup cool slightly. Ladle into bowls and top with Parmesan cheese.

• Calories 400.08 kcal High
• Protein 17.16 g Good Source
• Carbs 75.32 g Moderate
• Total Fat 5.17 g Moderate
• Saturated Fat 0.85 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 1.82 mg Low Source
• Sodium 1198.89 mg High
• Fiber 9.83 g Good Source
• Sugar 12.16 g High
• Added Sugar 0.0 g Low Source
• Calcium 160.08 mg Moderate
• Iron 4.83 mg Good Source
• Potassium 922.7 mg Moderate
• Vitamin A 1131.86 mcg_rae Good Source
• Vitamin C 37.44 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅