Minestrone Soup - Skinny Mom

330 calories, 3 g fat
Photo by Barb D.
Adapted from skinnymom.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from skinnymom.com

Ingredients

  • 1

    tsp extra virgin olive oil

  • 1/2

    onion, diced

  • 3/4

    cup celery, diced

  • 2

    Tbsp garlic, minced

  • 2

    — 14.5 oz cans diced tomatoes

  • 3 1/2

    cups reduced-sodium vegetable broth

  • 1

    fresh rosemary sprig

  • 2

    Bay leaves

  • 1/2

    Tbsp Italian seasoning

  • 1/2

    tsp salt

  • 1/4

    tsp black pepper

  • 1/4

    cup fresh parsley, chopped

  • 16 oz bag frozen Italian-style vegetables

  • 14.5 oz can white beans, drained + rinsed

  • 14.5 oz can kidney beans, drained + rinsed

  • 2

    cups whole wheat pasta shells, cooked

  • Optional*:

  • reduced-fat Parmesan cheese

  • Optional ingredients are not included in the nutritional calculations.

Directions

In a large stock pot over medium heat, add extra virgin olive oil, onion, celery, and garlic to pan. Cook for 2-3 minutes until onions and celery have softened. Add in diced tomatoes, vegetable broth, rosemary sprig, Bay leaves, Italian seasoning, salt, pepper and parsley. Cover and cook for 20 minutes over low to medium heat. Next, add in frozen Italian style vegetables, white beans and kidney beans. Cover and cook an additional 20 minutes, making sure to stir often. After soup has simmered, remove rosemary sprig and Bay leaves and discard. Lastly, add in cooked whole wheat pasta just before serving and adjust salt and pepper to taste. Top with (optional) Parmesan cheese.

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