Easy Healthy Minestrone Soup


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"Easy Healthy Minestrone Soup is a simple, low fat, low calorie, vegetarian one pot meal sure to please hungry families! Ready in just over an hour, try this for dinner tonight!"

Serves 8 | Prep Time 15 minutes | Cook Time 45 minutes

Why I Love This Recipe

Here is a healthy, simple. vegetarian soup recipe for spring! Nothing like a pot of simmering, home made soup! Talk about comfort food! Chock full of veggies, tomatoes, vegetable broth, and pasta; this is a low fat, low calorie one pot meal sure to please a hungry family! Ready in a little over an hour, this soup is super healthy as well as filling. Fresh garlic and green onions sautéed in a dash of olive oil; add some carrots, celery, eggplant, peppers, diced tomatoes, garbanzo beans, vegetable broth and pasta of your choice (I love elbow macaroni in this!) you have a wonderfully healthy family meal! This is even better the next day! Serve with a tossed green salad and fresh bread. Serves 8


Ingredients You'll Need

2 Cans, (15.5 oz) Reduced Sodium Garbanzo Beans, undrained
3/4 Cup Dried Pasta (elbow macaroni or shells work best)
1 Can (28 oz) Diced Tomatoes
3 Tbsp. Olive Oil
5 Green Onions, diced
4 Cloves Garlic, minced
1 Cup Diced CeleryIn a large soup pot, sauté the garlic and green onion in olive oil until soft over medium high heat about 4 to 5 minutes.  Add celery, carrots, eggplant and sweet peppers.  Mix well and cook for an additional 4 minutes, stirring frequently.

Add sea salt, pepper and oregano.  Mix well and add canned tomatoes, undrained garbanzo beans,  red wine and vegetable broth.  Bring to a rolling boil over medium high heat.  Turn heat to medium.  Cook and stir for 30 minutes.   Stir in pasta and cook for an additional 15 minutes or until pasta is tender.

Serve with a tossed green salad and fresh bread
Serves 8

1 Cup  Diced Carrots
1 Cup Diced Eggplant (peeled)
1 Cup Diced Sweet Peppers
1 Tsp. Sea Salt
1 Tsp. Black Pepper
3 Tbsp. Dried Oregano
1/4 Cup Dry Red Wine
2 (32 Oz.) containers Swanson Vegetable Broth


Directions

In a large soup pot, sauté the garlic and green onion in olive oil until soft over medium high heat about 4 to 5 minutes.  Add celery, carrots, eggplant and sweet peppers.  Mix well and cook for an additional 4 minutes, stirring frequently.

Add sea salt, pepper and oregano.  Mix well and add canned tomatoes, undrained garbanzo beans,  red wine and vegetable broth.  Bring to a rolling boil over medium high heat.  Turn heat to medium.  Cook and stir for 30 minutes.   Stir in pasta and cook for an additional 15 minutes or until pasta is tender.

Serve with a tossed green salad and fresh bread
Serves 8


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