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Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes

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Lighter Minestrone

(0 Votes)
Updated August 23, 2017
SERVES
10
COOK TIME
30 Min

This Italian soup helps pack in your daily quota of vegetables: 1 cup offers 2 servings of the fruits and veggies you need each day!

What You'll Need:
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 3 (14-ounce) cans 1/3-less-sodium chicken broth
  • 1 (16-ounce) package frozen Italian-style vegetables
  • 1 (16-ounce) can pinto beans, rinsed and drained
  • 1 (14-1/2-ounce) can Italian-style diced tomatoes, undrained
  • 3/4 cup (3 ounces) tubetti or other small tubular pasta
  • 1 1/2 teaspoons dried Italian seasoning
  • 3 tablespoons plus 1 teaspoon grated Parmesan cheese
What To Do:
  1. In a large saucepan over medium heat,  heat oil . Add garlic and cook 1 minute, or until light golden. Stir in remaining ingredients except Parmesan cheese. Bring to a boil, reduce heat to low, and simmer, uncovered, 15 minutes, or until pasta is tender.
     
  2. Ladle into individual serving bowls, and sprinkle each serving with 1 teaspoon Parmesan cheese.
     
Notes

Want even more tasty soups and stews? Check out our free eCookbook, Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes!

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 14
  • Calories from Fat 12
  • Total Fat 1.3g 2 %
  • Saturated Fat 0.4g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 0.6g 1 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 1.3mg 0 %
  • Sodium 23mg 1 %
  • Total Carbohydrates 0.1g 0 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 0.0g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

The following ingredients or measurements are not included:

  • cloves garlic, minced
  • (14-ounce) cans 1/3-less-sodium chicken broth
  • (16-ounce) package frozen Italian-style vegetables
  • (16-ounce) can pinto beans, rinsed and drained
  • (14-1/2-ounce) can Italian-style diced tomatoes, undrained
  • (3 ounces) tubetti or other small tubular pasta

Ratings & Comments

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I have not made this yet so I cannot rate it.

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