Quick and Hearty Minestrone Soup

This quick minestrone is packed with fiber from beans and vegetables, making it a heart-healthy and satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (10 servings), not per serving.

• 1 package (10 ounces) frozen mixed vegetables · 241 kcal in the whole recipe
• 2 cans (14.5 ounces each) low-sodium stewed tomatoes · 341 kcal in the whole recipe
• 2 cans (14.5 ounces each) low-sodium broth (vegetable or chicken) · 49 kcal in the whole recipe
• 1 can (15.5 ounces) low-sodium beans (such as kidney or cannellini), drained and rinsed · 899 kcal in the whole recipe
• 1 cup dry pasta (such as macaroni or rotini) · 370 kcal in the whole recipe

Method

1. In a large pot, combine the low-sodium broth, stewed tomatoes, and frozen vegetables. Bring the mixture to a boil over medium-high heat.

   

2. Once boiling, stir in the dry pasta and the drained, rinsed beans. Reduce the heat to medium-low to maintain a gentle simmer.

   

3. Cook uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is tender. Ladle into bowls and enjoy warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.