Contest-Winning Easy Minestrone

Contest-Winning Easy Minestrone
Contest-Winning Easy Minestrone
This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 11
white meat free gluten free contains red meat contains pasta dairy free
  • 1 teaspoon dried oregano
  • 2 garlic cloves minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon pepper
  • 1 tablespoon dried basil
  • 2 large carrots diced
  • 1 medium onion chopped
  • 2 celery ribs chopped
  • 1-1/2 teaspoons dried parsley flakes
  • 1 can (16 ounces) kidney beans rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1-1/2 cups shredded cabbage
  • 1 cup uncooked whole wheat elbow macaroni
  • 11 teaspoons grated parmesan cheese
  • 1 can (15 ounces) chickpeas rinsed and drained
  • Carbohydrate 1.13882551814033 g
  • Cholesterol 3.68967803002555 mg
  • Fat 1.69685792259805 g
  • Fiber 0.400704001658191 g
  • Protein 0.586966835067696 g
  • Saturated Fat 0.893892142318691 g
  • Serving Size 1 1 servings (2-3/4 quarts). (16g)
  • Sodium 32.9289938006589 mg
  • Sugar 0.738121516482139 g
  • Trans Fat 0.109396639168334 g
  • Calories 21 calories

In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, 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. <br> <b>Freeze option:</b> Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.