Taste of Home
Contest-Winning Easy Minestrone
TOTAL TIME: Prep: 25 min. Cook: 40 min.
YIELD: 11 servings (2-3/4 quarts).
This minestrone soup 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
Ingredients
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2 large carrots, diced
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2 celery ribs, chopped
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1 medium onion, chopped
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1 tablespoon olive oil
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1 tablespoon butter
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2 garlic cloves, minced
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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2 cans (8 ounces each) no-salt-added tomato sauce
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) chickpeas, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1-1/2 cups shredded cabbage
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1 tablespoon dried basil
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1-1/2 teaspoons dried parsley flakes
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1 teaspoon dried oregano
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1/2 teaspoon pepper
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1 cup uncooked whole wheat elbow macaroni
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11 teaspoons grated Parmesan cheese
Directions
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1.
In a large saucepan, saute carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
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2.
Stir in broth, tomato sauce, kidney beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.
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3.
Ladle soup into bowls. Sprinkle with cheese.
Nutrition Facts
1 cup: 180 calories, 4g fat (1g saturated fat), 4mg cholesterol, 443mg sodium, 29g carbohydrate (7g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
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