Healthy Veggie Minestrone Soup recipe

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Ingredients

2 cups whole wheat pasta
1 teaspoon vegetable oil
1 cup sliced orange bell pepper
1 cup sliced red bell pepper
1 cup sliced celery
1 cup sliced carrots
1 teaspoon minced garlic
1 (26 ounce) can reduced-sodium tomato soup
13 fluid ounces water
1 (15 ounce) can diced potatoes, drained and rinsed
1 (14 ounce) can reduced-sodium chicken broth
1 tablespoon dried basil
½ teaspoon onion powder
salt and ground black pepper to taste

Nutrition Info

115.1 calories
carbohydrate: 23.1 g
cholesterol: 2.5 mg
fat: 1.2 g
fiber: 3.8 g
protein: 3.8 g
saturatedFat: 0.2 g
servingSize: -
sodium: 453.2 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

  2. Heat oil in a large saucepan over medium heat, add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes.

  3. Pour tomato soup plus 1/2 can water into saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper, stir to combine. Bring to a boil, reduce heat and simmer until flavors combine, about 1 hour. Serve over cooked pasta.

Recipe Yield

8 servings

Recipe Note

The veggies, the tomato flavor, and the peppers all come together for a stick-to-your-ribs dinner! This makes lots and lots of soup! It goes well with Cheddar cheese biscuits and a red wine.

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