Easy Mexican Minestrone is a fine dish to make after a long day at work. Just drop the ingredients into a soup pot, put your feet up, and enjoy your favorite beverage while it cooks. While Minestrone is an Italian word for a soup usually of vegetables, beans and pasta, we hope you’ll allow us the literary license of turning it into a Mexican soup as well. Like the Italian version, this Easy Mexican Minestrone features vegetables , beans (pinto), and pasta, but with an emphasis on vegetables (corn and salsa), beans (pinto), and spices (chili powder and cilantro) that you’d find in a familiar Mexican dish. A few bites of this and you’ll be saying “delicioso”!
- 6 cups - water
- 1 15 oz can - pinto beans, drained and rinsed
- 1 16 oz pkg - corn kernels, fresh or frozen
- 1 12 oz jar - salsa
- 1 tsp - chili powder
- 1/2 cup - frozen chopped spinach
- 1/2 16 oz pkg - whole-grain penne pasta
- 1/2 cup - chopped fresh cilantro
Combine all ingredients, except the fresh cilantro, in a soup pot over medium heat. Cook until hot and bubbly and the pasta is al dente, about 15-20 minutes. Stir in the cilantro. Salt to taste and serve.
Nutrition (per serving): 412 calories, 76% calories from carbohydrates, 16% calories from protein, 8% calories from fat, 14.8g fiber.