Minestrone Soup

Name: Minestrone Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 11 servings (2-3/4 quarts)
Cuisine: Europe, Italian
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) 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

Total Time Prep: 25 min. Cook: 40 min.

Yield 11 servings (2-3/4 quarts)

Contest Winner

Test Kitchen Approved

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!

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) 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

Directions

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, 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.

Nutrition Facts

1 cup: 180 calories, 4g fat (1g saturated fat), 4mg cholesterol, 443mg sodium, 29g carbohydrate (7g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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

Recipe Creator