Classic Minestrone
En Español (Spanish Version)

Nutrition Facts
Serving Size¼ of recipeCalories224Total Fat4 gSaturated Fat1 gSodium534 mgTotal Carbohydrate37 gDietary Fiber7.5 gProtein10 g
Servings and Times
Tip: Freeze or save leftovers for lunch.

Ingredients and Preparation
IngredientsMeasuresReduced-sodium vegetable broth1 (14-ounce) canWater14 ouncesOlive oil1 tablespoonSmall white onion, finely chopped1Garlic, minced2 clovesCarrot, peeled and thinly sliced1Celery stalk, thinly sliced1Yukon gold potato, peeled and cut into ½-inch squares1Dried thyme¼ teaspoonFlat-leaf parsley, chopped2 tablespoonsSalt½ teaspoonFreshly ground pepper to tasteTomatoes, seeded and chopped2White (eg, cannelloni) beans, rinsed and drained1 (14.5-ounce) canGrated Parmesan cheese, divided4 teaspoons
  • Directions
  • In a large saucepan, bring the broth and water to a boil.
  • Meanwhile, heat oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic, and cook for 2-3 minutes, until onion is tender. Add carrots, celery, and potatoes, and cook for 3-4 minutes, until carrots are tender.
  • Add hot broth and water to vegetable mixture and stir. Season with thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Stir in tomatoes and beans, cover, and simmer for 10 minutes.
  • Let stand a few minutes before serving.
  • Top with Parmesan cheese.

  • Exchanges
    5 vegetables; 1 very lean meat substitute; 1 fat

    Side Suggestions: Italian “House” Salad
    Top a bag of mixed Italian greens with sliced tomatoes, cucumbers, and carrots. Toss with Italian vinaigrette dressing (make your own by combining 1 tablespoon olive oil, 2 tablespoons white wine vinegar, 1 tablespoon fresh chopped parsley, 1 teaspoon fresh lemon juice, 1 chopped garlic clove, and ½ teaspoon dried thyme).

    Side Suggestions: Crusty Bread (Italian or French)

    Health Information Library content is provided by EBSCO Publishing, fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.


    This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.


    To send comments or feedback to EBSCO's Editorial Team regarding the content please e-mail