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Contest-Winning Easy Minestrone

 Contest-Winning Easy Minestrone
This recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
11 ServingsPrep: 25 min. Cook: 40 min.

Ingredients

  • 2 large carrots, diced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups shredded cabbage
  • 1 tablespoon dried basil
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 cup uncooked whole wheat elbow macaroni
  • 11 teaspoons grated Parmesan cheese

Directions

  • In a large saucepan, saute the carrots, celery and onion in oil and
  • butter until tender. Add garlic; cook 1 minute longer.

2 of 2

Contest-Winning Easy Minestrone (continued)

Directions (continued)

  • Stir in the broth, tomato sauce, beans, tomatoes, cabbage, basil,
  • parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and
  • simmer for 20 minutes. Meanwhile, cook pasta according to package
  • directions; drain.
  • Return soup to a boil. Stir in pasta; heat through. Ladle into bowls.
  • Sprinkle with cheese.
  • Yield: 11 servings (2-3/4 quarts).
Nutritional Facts: 1 cup equals 180 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 443 mg sodium, 29 g carbohydrate, 7 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.