Spinach Minestrone Soup – a delicious recipe with chicken broth, tomato sauce, carrots, celery, leek, potato. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large sauce pot, combine teh broth and sauce. Bring it to a boil.
2
Dice the carrots, celery, and potato. Combine for approximately four to six cups of vegetables. Slice the leek into 1/2 inch circles and then cut them circles in half.
3
Saute two cloves worth of minced garlic and butter in a large frying pan. Add the carrots, celery, and potato to the frying pan. Saute until they are almost soft.
4
Pour all the vegetables into the broth and cook for approximately 25 to 30 minutes on medium/low. Add white pepper to your preference.
5
Add the sliced cabbage and spinach leaves. Cook for another 15 minutes.
6
Drain the beans and add to the soup. Cook for 10 more minutes.
7
Spinkle parmesan cheese on top and serve.
215
kcal
Calories
7
g
Fat
25
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 (49 ounce) can chicken broth, 1 (28 ounce) can tomato sauce, 2 carrots, 2 celery ribs, and more.
Yes, Spinach Minestrone Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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