Healthy Minestrone Soup
Why I Love This Recipe
Vegetable soup with sweet peppers.
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 Celery
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
