Easy Minestrone Soup
- Number of Servings: 10
Ingredients
2 tablespoons olive oil1 small onion, chopped3 cloves garlic, minced1 carrot, peeled and diced1 celery stalk, diced1 large zucchini or 2 small zucchini, diced1 cup fresh or frozen green beans or 1 16 oz. can2 (14 ounce) cans diced tomatoes 4 cups vegetable broth2 cups water1 (14 ounce) can cannellini beans (white kidney beans), rinsed and drained1 cup whole wheat elbow or regular macaroni1/2 teaspoon dried oregano1 teaspoon dried basilSalt and pepper, to tasteParmesan cheese-optional, for garnish
Directions:
1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.
2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user POOHSHUNNY.
1. Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, macaroni, oregano, and basil. Simmer until vegetables and macaroni are tender-about 35 minutes.
2. Season soup with salt and pepper and serve warm. Garnish with parmesan cheese, if desired.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user POOHSHUNNY.
Nutritional Info Amount Per Serving
- Calories: 126.1
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 697.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.2 g
- Protein: 4.6 g
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