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
Recommended For:

HIV

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  • Instructions & Tools

    Instructions

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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, Beth Eggleston and Emily Parsell

Nourishment Note

Beans

Beans contain healthy amounts of fiber to help with heart health and digestive regularity. They also contain plant protein to help build and maintain muscle, and folate to aid in the growth of new and healthy cells.

Tomatoes

Tomatoes are rich in vitamin C, necessary for immune function. They also contain lycopene, a phytochemical that may benefit skin health.

Soup

Soup, particularly broth-based soups, are a great way to help stay hydrated. Diarrhea is a common complaint for those who are HIV+, so extra liquids are important for hydration.

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, Beth Eggleston and Emily Parsell

What You’ll Need

  • Colander

  • Knife

  • Cutting Board

  • Large Pot

  • Mixing Spoon

  • Measuring Cups

  • Measuring Spoons

  • Can Opener

  • Ladle

Allergen Swap

  • GGluten

    Swap the traditional ditalini for a gluten-free pasta

  • DDairy

    Omit the Parmesan cheese rind

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