Minestrone Soup

Serving Size: 
1 cup
  • 2 teaspoons cooking oil
  • 1 onion, chopped
  • 2 or 3 large garlic cloves, minced*
  • 2 14.5-ounce cans (3 1/2 cups) low sodium chicken broth or try homemade chicken broth
  • 1 16-ounce can stewed tomatoes or diced tomatoes
  • 1 16-ounce kidney beans, drained and rinsed
  • 1 10-ounce package frozen vegetables or 1 1/4 cups fresh vegetables, peeled and chopped
  • 1 teaspoon dried basil, oregano or Italian seasoning
  • 1/2 cup uncooked pasta, such as rotini, macaroni, or small shells

* If preferred, use 1/2 teaspoon garlic powder and add with other seasonings in step 3.

  1. Wash hands.
  2. Heat oil in large saucepan. Sauté onion and garlic.
  3. Add broth, tomatoes, beans, frozen or chopped vegetables, and seasonings. Stir to mix.
  4. Bring to boil on medium high heat.
  5. Stir in pasta. Reduce heat to medium low. Simmer about 20 minutes until the pasta is tender.
  • Recipe can be doubled for a crowd.


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