Minestrone Soup


2 (14.5-ounce) cans chicken broth, low-fat, low-sodium

1/4 cup shell macaroni, uncooked

1 (16-ounce) package frozen mixed vegetables

1 (14.5-ounce) can stewed tomatoes, coarsely chopped

1 teaspoon garlic powder

2 cups cooked red kidney beans (rinsed and drained if using canned)

1 teaspoon dried basil leaves or ground basil 

  1. Mix all ingredients in a large saucepan. Bring to a boil over medium-high heat.
  2. Reduce heat. Simmer 20 minutes, or until macaroni is cooked.
  • Make extra soup by doubling the recipe, and freeze for future meals. 
  • Try whole-wheat pasta in place of the shell macaroni for added fiber. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 110

Fruits and Vegetables: 1/2 cup

Fat: 1 g

Fiber: 4 g

Sodium: 210 mg

This material was developed by the UMass Extension Nutrition Education Program.

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