Vegetable Minestrone Soup

Chock-full of colorful vegetables, this easy and delicious homemade soup will satisfy everyone. 

Ingredients

  • 2   garlic cloves, pressed
  • 2 cups (500 mL) thinly sliced carrots
  • 1   onion, chopped
  • 4 cans (14.5 oz or 284 mL each) chicken broth
  • 2 cups (500 mL) water
  • 1 can (28 oz) diced tomatoes, undrained (about 3 1/2 cups/875 mL)
  • 2 cans (15.5 oz each) kidney beans, rinsed and drained (about 3 1/2 cups/875 mL)
  • 1 1/2 cups (375 mL) uncooked medium shell pasta (12 oz/350 g)
  • 2 cups (500 mL) frozen Italian-style green beans
  • 2 tsp (5 mL each) dried oregano leaves and dried basil leaves
  • 4 oz (125 g) Parmesan cheese, grated (1 cup/250 mL)

Directions

  1. Combine all ingredients in All-Purpose Pot except Parmesan cheese. Bring to a boil; reduce heat. Cover; simmer 12-15 minutes or until vegetables are crisp-tender. Sprinkle each serving with grated cheese.

Yield:

  • 12  servings

Nutrients per serving:

Calories 250, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 41 g, Protein 14 g, Sodium 830 mg, Fiber 7 g

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