Minestrone Soup

This minestrone soup recipe is packed with vegetables, pasta and beans in a bright tomatoey broth. It ticks all the boxes: It's hearty, incredibly comforting and a breeze to make!

Calories

285

Carbohydrates

40g

Protein

10g

Potassium

630mg

Fiber

8g

Sugar

9g

Ingredients

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

Direction

In a large saucepan, saute carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
Stir in broth, tomato sauce, kidney beans, garbanzo beans, 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.
Ladle soup into bowls. Sprinkle with cheese.