Low Fat Minestrone Soup (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Zucchini, 2 cups dicedDitalini pasta, uncooked, 75 grams (1/2 cup)1/4 tsp pepper (or to taste)2 cloves garlic, mincedVegetable Broth, 4 cup (I usually use Campbell's no salt tetra pkg. May also use water + veggie boullion cubes)1- 28 oz can Tomatoes (I prefer diced)1 19-oz can each red and white kidney beans, rinsed and drained.Carrots, 1 cup, choppedGreen Beans (snap), 1 cup (fresh or frozen)1 Onion or approx 1 cup, choppedPeas, frozen, 1/2 cup
Combine all ingredients except peas, green beans and noodles in large pot; bring to a boil.
Cover, reduce heat and simmer stirring occasionally for about 20 minutes, until carrots are softened. Add noodles and green beans and cook a few more minutes. Add peas and cook just until they are heated through.
Serving Size: makes 20 1-cup servings.
Cover, reduce heat and simmer stirring occasionally for about 20 minutes, until carrots are softened. Add noodles and green beans and cook a few more minutes. Add peas and cook just until they are heated through.
Serving Size: makes 20 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 84.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 242.9 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 5.4 g
- Protein: 4.6 g
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