Minestrone Soup

Each Serving: Calories: 240 Fat: 7 g Carb: 35 g Fiber: 9 g Protein: 10 g
Minestrone Soup
Minestrone Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    large onion, diced

  • 2

    Tbsp olive oil

  • 4

    garlic cloves, minced

  • 2

    celery sticks, diced (1/2 cup)

  • 1

    large carrot, peeled and diced

  • 1

    medium zucchini (about 8 oz), diced

  • 1

    tsp parsley

  • 1

    tsp basil

  • 1

    tsp salt

  • 1/2

    tsp fresh ground black pepper

  • 6

    cups low-sodium vegetable broth or low sodium chicken broth

  • 1

    28 oz can no-salt-added diced tomatoes

  • 1

    14 oz can no-salt-added crushed tomatoes

  • 1

    15 oz can low-sodium cannellini beans, drained and rinsed

  • 1/2

    cup whole grain elbow pasta

  • 1/3

    cup finely shredded mozzarella cheese

Directions

1. In alrge pot over medium high heat, cook and stir onion in hot oil 4 mins or until translucent. Add garlic, cook for 30 seconds. Add celery and carrot. Cook and stir 5 mins, until vegetables begin to soften. Add zucchini, parsley, basil, salt and pepper. Cook for 2 mins, stirring frequently. 2. Add broth and diced and crushed tomatoes. Bring to boiling. Reduce heat to medium low. Simmer uncovered for 10 mins. Add beans and pasta. Cook 10 to 15 mins more or until pasta and vegetables are tender. Top servings with cheese.

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