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Light Minestrone


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  • Roasted Vegetable Broth (see recipe)
  • 3/4 cup elbow macaroni
  • 1 can diced tomatoes - (14 1/2 oz) drained
  • 1 cup sliced green beans
  • 3/4 cup chopped yellow crookneck squash
  • 1 cup frozen green peas unthawed
  • 2 cups reserved cooked vegetables from
  • Roasted Vegetable Broth
  • 1/2 cup chopped fresh basil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 cup grated Parmesan cheese


Servings 6


Step 1

Bring broth (about 8 cups) to boil in large pot. Add macaroni; reduce heat and simmer 5 minutes. Add tomatoes, green beans and squash; simmer 5 minutes.

Add peas and reserved cooked vegetables; simmer until macaroni and all vegetables are tender, about 5 minutes.

Stir in basil. Season to taste with salt and pepper. Sprinkle soup with cheese and serve.

This recipe yields 6 servings.

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