Minestrone Soup

Minestrone Soup

Minestrone Soup

This healthy version of Minestrone Soup is thick, hearty and contains lots of whole-grain pasta, veggies and beans.  You can easily substitute your favorite veggies.

  • 2 T olive oil
  • 1/2 c onion, chopped
  • 1/3 celery, chopped
  • 1 lg carrot, diced
  • 1 red pepper, diced
  • 1 garlic clove, minced
  • 4 c fat-free, low- soldium chicken broth
  • 1-1 oz can diced low-sodium tomatoes
  • 1/2 c chopped spinach
  • 1 can 16 oz can red kidney beans, drained and rinsed
  • 1/2 c uncooked small whole-grain shell pasta
  • 1 small zucchini or yellow squash, diced
  • 2 T fresh basil, chopped
  • pepper, if desired
  • mozarella cheese for garnish, if desired

In large saucepan, heat the olive oil over medium heat.  Add the onion, celery, carrots, and red peppers and saute until softened, about 5-8 minutes. Add garlic and continue cooking for another minute. Stir in broth, and tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes.  Add zucchini or yellow squash and cook on low heat for another 5 minutes.  Add spinach and beans and continue cooking for a 2-3 minutes.  Remove from heat and stir in the basil.  Serve with shredded mozarella cheese, if desired.

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