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Italian Minestrone Soup

By Staff

Preparation time: 15 minutes
Cooking time: 20 minutes



2 tablespoons olive oil
1 onion, chopped
1 large peeled and chopped carrot
2 stalks celery, finely chopped
2 cloves garlic, minced
Salt and  freshly ground black pepper

1 16-ounce can chopped tomatoes or equivalent of fresh tomatoes chopped 8 large
5 cups low-sodium vegetable or chicken broth home made or bought
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh parsley, or 1/2 teaspoon dried
1/4 pound fresh green beans, stemmed and cut into 1-inch lengths
1 16-ounce can cannellini beans, rinsed and drained
2 medium zucchini, quartered and chopped
1 cup raw, small, shell pasta
1/2 cup freshly grated Parmesan cheese

Cooking Instructions

1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.
2. Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.
3. Add beans and simmer for 2 minutes.
4. Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.
5. Serve the soup in large bowls with a sprinkling of Parmesan cheese.

This recipe has less than 200 calories and 6 g of fat with 5 g of Fiber per serving.

Member Comments

    • 0 votes vote up vote up

      Onevision wrote Jan 30, 2009
    • Do you have the 2-by-4 recipe? IT IS WW

      2 lbs. ground turkey
      2 cans (black label) chili beans-I get the ones with jalapenos in the bottom!
      2 cans rotel (you can pick mild or hot)
      2 cans progresso low sodium minestrone soup

      You cook the turkey, dump the rest in, heat and eat. I eat with low sodium crakers (5=1pt)

      1.5 cups = 4 points. It is so wonderful. Has become a staple in my house.


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