Soup always feels welcome and right on a cold day. This recipe adds creamy, slightly sweet pumpkin to classic minestrone for an even heartier and thoroughly nourishing lunch or dinner. Loaded with veggies, white beans and small shell pasta, no one will leave your table hungry. And isn’t that the way we like it?
Pumpkin Minestrone Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9
Calories 115 kcal
Ingredients
- 1 can (15 oz.) pumpkin
- 1 can (14.5 oz.) diced tomatoes
- 1 can (15 oz.) cannellini beans
- 2 cups vegetable broth or chicken broth
- 1 cup carrots sliced
- 1 cup red bell pepper diced
- 1 garlic clove crushed or minced
- 1 tsp. pink salt
- ¼ tsp. black pepper
- ½ tsp. oregano
- ¼ tsp. onion powder
- 1 cup small pasta shells noodles or tubes, optional
- ½ cup parsley chopped
Instructions
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In large soup pot, combine pumpkin, tomatoes, beans, broth, veggies and spices. Bring to boil.
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Reduce heat, cover and simmer about 15 minutes, until veggies are tender.
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Add pasta and simmer uncovered until pasta is cooked, about 10 minutes.
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Stir in chopped parsley before serving.
Recipe Notes
Make a warm, nourishing soup with these ingredients.
Nutrition Facts
Pumpkin Minestrone Soup
Amount Per Serving
Calories 115
Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 604mg25%
Potassium 315mg9%
Carbohydrates 25g8%
Fiber 5g20%
Sugar 5g6%
Protein 5g10%
Vitamin A 10699IU214%
Vitamin C 33mg40%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.