Healthy Veggie Minestrone Soup

asian european italian korean mediterranean middle eastern region thai turkish soup main side sour savory medium fast

Prep

28 min

Cook

61 min

Total

89 min

Ingredients (14)

2 cups whole wheat pasta g

1 teaspoon vegetable oil g

1 cup sliced orange bell pepper g

1 cup sliced red bell pepper g

1 cup sliced celery g

1 cup sliced carrots g

1 teaspoon minced garlic g

1 (26 ounce) can reduced-sodium tomato soup g

13 fluid ounces water g

1 (15 ounce) can diced potatoes, drained and rinsed g

1 (14 ounce) can reduced-sodium chicken broth g

1 tablespoon dried basil g

½ teaspoon onion powder g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Heat oil in a large saucepan over medium heat. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.

Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.

Serve soup over cooked pasta.