Name: Tuscan Garden Minestrone
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 medium yellow sweet pepper, chopped; 1 28-ounce can diced tomatoes with Italian herbs; 2 cups water; 2 cloves garlic, minced; 2 cups baby spinach; Shaved Parmesan, for garnish; 1 14-ounce can garbanzo beans (chickpeas), rinsed and drained; 1 cup low-sodium vegetable broth; 2 teaspoons Italian seasoning; 1 cup dry rigatoni pasta; 1 small onion, finely chopped; Fresh basil, for garnish

Minestrone Soup

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Enjoy a hearty and colorful Tuscan Garden Minestrone, filled with al dente pasta, mouthwatering fresh vegetables, and a touch of Italian herbs. This affordable and simple recipe is perfect for a fulfilling lunch or a cozy dinner.

Milk

Wheat

Gluten Free

Vegetarian

Fresh Vegetables

gram

yellow bell pepper

Canned Vegetables

diced tomato

Water

milliliter

water

garlic

Baby Spinach

Cheese

Shaved Parmesan Cheese

Beans & Legumes

garbanzo beans

Stocks & Broths

vegetable broth

Seasonings

italian seasoning

Pastas & Noodles

rigatoni

onion

fresh basil

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Carbohydrates

Protein

Dietary Fiber

Insoluble Fiber

Soluble Fiber

Sugar

Cholesterol

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Minerals

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Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Folic Acid (B9)

Choline

Alpha-carotene

Beta-cryptoxanthin

Lycopene

Vitamin B6

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Niacin (B3)

Pantothenic acid (B5)

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Tuscan Garden Minestrone

Produce

Beverages

Dairy

Meal

Baking Goods

Pasta, Sauces, Grain

https://s3.amazonaws.com/grocery-project/recipe_images/tuscan-garden-minestrone-2701655-2.jpeg

In a Dutch oven, combine the diced tomatoes with Italian herbs, water, garbanzo beans, vegetable broth, chopped yellow sweet pepper, Italian seasoning, chopped onion, and minced garlic.

Bring the mixture to a boil over high heat.

Reduce the heat to medium, cover, and cook for 10 minutes, stirring occasionally.

Add the rigatoni pasta and cook for an additional 10 minutes, stirring occasionally, until pasta is barely tender.

Stir in the baby spinach and cook until wilted.

Ladle the soup into bowls and garnish with shaved Parmesan and fresh basil.

Tuscan Garden Minestrone

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