By JJ Virgin

Minestrone Soup


September 21, 2017

This warming, savory Italian soup is a vegetarian recipe that offers plenty of tasty, healthy veggies, plus beans and quinoa pasta for added fiber and protein.

  • Yields: 4 servings


2 tbsp olive oil

1 medium onion, chopped

4 garlic cloves, minced

2 celery stalks, chopped

1 carrot, chopped

1 tsp  dried basil

1 tsp dried oregano leaves

1 medium zucchini (8 ounces), cut into 1/2-inch chunks

4 cups organic low-sodium vegetable broth

1 (14.5-ounce) can organic, diced fire-roasted tomatoes and their juice

3 oz. Ancient Grains quinoa pasta shells (about 3/4 cup)

4 cups baby spinach

1 (15-ounce) can organic no-salt-added cannellini beans, drained and rinsed

1/4 tsp sea salt

1/4 tsp freshly ground black pepper


1Heat the oil in a dutch oven or large pot over medium-high heat.

2Add the onion, garlic, celery, carrot, basil, and oregano; cook, stirring occasionally, until starting to soften, 2 to 3 minutes.

3Add the broth and tomatoes, bring to a boil, and immediately reduce the heat to medium. Simmer, uncovered, until the vegetables are crisp-tender, about 20 minutes

4Stir in the pasta, return to a simmer, and cook until the pasta is almost tender, about 8 minutes.

5Add the zucchini and cook for 3 minutes.

6Add the spinach and beans, return to a simmer, and cook until heated through about 3 minutes. Season with salt and pepper and serve.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Serving Size4.0
Sodium546 mg
Potassium1479 mg
Protein21 g
Cholesterol0 %
Sugar9 g
Total Fat10 g
Saturated Fat1 g
Polyunsaturated Fat1 g
Monounsaturated Fat5 g
Trans Fat0 g
Total Carbohydrates62 g
Dietary Fiber14 g