By Mayo Clinic Staff

Dietitian's tip:

Minestrone is a thick, hearty soup that usually contains vegetables, pasta, and peas or beans. This version uses unsalted chicken broth and fresh tomatoes rather than canned tomatoes to limit the sodium content.

Number of servings

Serves 4


    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.

Nutritional analysis per serving

  • Total fat 4 g
  • Calories 190
  • Protein 9 g
  • Cholesterol 5 mg
  • Total carbohydrate 30 g
  • Dietary fiber 8 g
  • Monounsaturated fat 2.5 g
  • Saturated fat 0.5 g
  • Sodium 400 mg
May. 01, 2008