Minestrone Soup

A classic vegetable soup that is sure to bring you some comfort on a chilly day or if you’re under the weather. It also freezes well for those days when you don’t feel like cooking.

Serving size

1

Makes

4

Ingredients

2 tablespoons olive oil

½ large onion, diced (about 1 cup)

4 cloves of garlic, minced

1 teaspoon Italian seasoning

½ teaspoon black pepper

4 cups no-salt added vegetable stock

1 (14.5 ounces) can no-salt added diced tomatoes

10 ounces frozen mixed vegetables

3 ounces any short dried pasta, such as ditalini

Nutrition Info

Makes:Serving size: 1

Calories

215

Fat

7 g

Saturated Fat

1 g

Trans Fat

<1 g

Cholesterol

0 mg

Carbohydrates

32 g

Sugar

9 g

Fiber

4 g

Protein

6 g

Sodium

244 g

Calcium

72 mg

Phosphorus

97 mg

Potassium

491 mg

Instructions

  1. Heat the oil in a large pot over medium-low heat. Add the onion, garlic, Italian seasoning and pepper, and cook, stirring occasionally, until the onion softens and starts to become translucent, about 7 minutes.
  2. Add the vegetable stock, tomatoes, and mixed vegetables to the pot and bring to a simmer. Add the dried pasta and cook until just shy of al dente. (The pasta will continue to cook in the warm liquid.)
  3. Ladle into bowls and serve.

 

Recipe contributed by Aaron Hutcherson

Using no salt added stock in this recipe lowers the total sodium content by about 400 mg.

If you are feeling adventurous, you can try to make your own vegetable broth!