Spicy 4-Bean Minestrone
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 6 |
| Serving Size | 5.86 oz |
Ingredients
8.83 oz
Kidney Beans
8.83 oz
Black Beans
8.83 oz
Cannellini Beans
8.83 oz
Garbanzo Beans
3.53 oz
onion
0.35 oz
garlic
1.77 oz
tomato paste
33.80 fl oz
vegetable broth
5.30 oz
Carrots
5.30 oz
celery
3.53 oz
Red Bell Pepper
3.53 oz
zucchini
2 tsp
Dried Oregano
1 tsp
Dried Basil
1 tsp
crushed red pepper flakes
1 tsp
Salt
0.5 tsp
Black pepper
0.71 oz
fresh parsley
Directions
Step 1
In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until softened.
Step 2
Add tomato paste and cook for 1 minute, stirring constantly.
Step 3
Add vegetable broth, kidney beans, black beans, cannellini beans, garbanzo beans, carrots, celery, red bell pepper, zucchini, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
Step 4
Serve hot, garnished with fresh parsley.
Nutrition Facts
Fat:
1 g
(9
kcal)
Protein:
10 g
(40
kcal)
Carbohydrates:
34 g
(136
kcal)
| Calories | 10.548 kcal | 0.53% |
| Vitamin A | 1.172 IU | 0.13% |
| Monounsaturated Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.0586 g | 0.04% |
| Carbohydrates | 1.9924 g | 0.4% |
| Sodium | 35.16 mg | 7.03% |
| Fibers | 0.5274 g | 1.39% |
| Sugars | 0.3516 g | 0% |
| Protein | 0.586 g | 0.69% |
| Vitamin C | 2.344 mg | 2.6% |
| Calcium | 0.4688 mg | 0.09% |
| Iron | 1.172 mg | 0.23% |
| Potassium | 0.879 mg | 0.18% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.586 mg | 45.08% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0 mg | 0% |
| Zinc | 0.4688 mg | 0.09% |
| Selenium | 0.2344 mcg | 0.05% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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