Minestrone Soup

By ldelmas

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

• Ingredients:
• 2 tsp olive oil
• 2 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 stalk of celery, including leaves, finely chopped
• 2 medium carrots, cut in half lengthwise, then halved
• 1 medium zucchini, cut into quarters lengthwise, then halved
• 1 tsp dried oregano
• 1 can diced reduced-sodium tomatoes
• 4 cups fat-free, low-sodium chicken broth
• 2 cups water
• 1 bunch kale, stems removed, and roughly chopped
• 1 15 ounce can reduced-sodium kidney beans, drained and rinsed well
• 1 cup uncooked small pasta (I used mini shells)

Preparation

Step 1

Heat oil in large pot on medium heat. Sauté garlic, onion, celery, carrots and zucchini for 5 minutes.

Add oregano, tomatoes, broth and water. Stir in kale and kidney beans. Cover and simmer for 20 minutes.
While soup is simmering, cook pasta according to directions on package. Drain, then stir into soup.

Makes 8 servings.

Per serving: Calories 150, Calories from Fat 16, total Fat 1.7g (sat 0.2g), Cholesterol 0mg, Sodium 242mg, Carbohydrate 26.5g, Fiber 5.8g, Protein 7.1g