Pharmacy Notices
Lunch | Dinner

Classic Minestrone Soup

  • 10 Mins

    Prep Time

  • 30 Mins

    Cook Time

  • 8

    Servings

  • 366 Calories
  • 11g Fat
  • 50g Carbs
  • 18g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 8 Servings
  • 366 Calories
  • 11g Fat
  • 50g Carbs
  • 18g Protein
  • 40 Mins Total Time
  • 2 Cans (15 oz) Cannellini Beans, drained and rinsed
  • ¼ Cup Extra Virgin Olive Oil
  • 2 oz Pancetta, finely chopped (omit if avoiding pork or cured meats)
  • 1 Medium Onion, chopped
  • 2 Large Carrots, chopped (wash under cold running water before chopping)
  • 4 Stalks Celery, chopped (Wash under cold running water before chopping)
  • ¼ Cup Tomato Paste
  • 4 Cloves Garlic, minced
  • 2 Tsp Fresh Rosemary, chopped (Wash under cold running water before chopping)
  • ¼ Tsp Red Pepper Flake
  • 2 Quarts Low-Sodium Chicken Broth
  • 4 Cups Water
  • 1 (15 oz) Can Crushed Tomatoes
  • 2 Bay Leaves
  • 1 Bunch Lacinato Kale, stripped from rib + roughly chopped (Wash under cold running water before chopping)
  • 1 Cup Dry Ditalini Pasta
  • 1 Tbsp Red Wine Vinegar
  • Salt & Pepper to taste
  • –Optional–
  • 1 (2-Inch) Piece Parmesan Cheese Rind
Recipe Created by Meijer Registered Dietitians

Nourishment Note

Instructions

  • 8 Servings
  • 366 Calories
  • 11g Fat
  • 50g Carbs
  • 18g Protein
  • 40 Mins Total Time
  • 1

    Wash Hands Wash hands with soap and water.

  • 2

    Heat Olive Oil To a large pot, heat the olive oil over medium heat. Add the pancetta and cook, stirring occasionally, for 3 minutes.

  • 3

    Add Vegetables Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

  • 4

    Add Tomato Paste Add the tomato paste, garlic, rosemary and red pepper flake and cook an additional minute.

  • 5

    Add Broth Add the chicken broth, water and crushed tomatoes. Bring soup to a simmer then add the rinsed beans, bay leaves and Parmesan cheese rind. Return to a simmer and season with salt and pepper.

  • 6

    Add Kale Add the chopped kale and cook until tender, about 10 minutes.

  • 7

    Add Pasta Add the ditalini pasta and cook until al dente, about 8-10 minutes. *If making the soup in advance, add the pasta right before you reheat and serve.*

  • 8

    Stir in Vinegar Right before serving, stir in the red wine vinegar and remove the bay leaves.

  • 9

    Serve and Enjoy Ladle into bowls, serve and enjoy!

  • 10

    Clean Up Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians

Allergen Swap

  • GGluten

    Swap the traditional ditalini for a gluten-free pasta

  • DDairy

    Omit the Parmesan cheese rind

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