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Minestrone

Photo: John Kernick
Prep time 5 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 1 28-ounce can diced tomatoes, undrained
  • 1 32-ounce container vegetable or low-sodium chicken broth
  • 1 15-ounce can cannellini (or other white) beans
  • 1 15-ounce can kidney beans (optional)
  • 1 9- or 16-ounce package frozen green beans
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
  • 1/2 cup (2 ounces) grated Parmesan
  • Crusty bread

Nutrition Information

  • calories 310
  • caloriesfromfat 20 %
  • fat 7 g
  • satfat 4 g
  • cholesterol 6 mg
  • sodium 590 mg
  • carbohydrate 43 g
  • fiber 11 g
  • sugars 8 g
  • protein 25 g

How to Make It

  1. In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted. Ladle into bowls and sprinkle with the Parmesan. Serve with the bread.