Minestrone Soup

With the cold weather coming, I like to have some nice soup recipes on hand. This one is from the creator of Adventure Boot Camp, John Spencer Ellis. Enjoy!


1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 carrot, diced
1 garlic clove, minced
4 cups fat-free, unsalted chicken broth
2 large tomatoes, seeded and chopped
1/2 cup chopped spinach
1 can (16 ounces) canned chickpeas or red kidney beans, drained and rinsed
1/2 cup uncooked small shell pasta
1 small zucchini, diced
2 tablespoons fresh basil, chopped


In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots and saute until softened, about 5 minutes. Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.

Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately. Serves 4

Nutritional Analysis

(per serving)

Calories 190 Cholesterol 5 mg
Protein 9 g Sodium 400 mg
Carbohydrate 30 g Fiber 8 g
Total fat 4 g Potassium 682 mg
Saturated fat 0.5 g Calcium 73 mg
Monounsaturated fat 2.5 g