Quick Minestrone Soup
By Fruits & Veggies - More Matters
This quick, easy-to-fix soup is vegetarian approved and offers a complete protein by combining beans with whole-wheat pasta
Appetizers, Dips & Salsa
Ingredients1/2 cup whole-wheat pasta, uncooked
1 16-oz. package frozen mixed vegetables
2 cups low-sodium vegetable broth
1 15 1/2 oz. can kidney beans, rinsed and drained
1 16-oz. can tomatoes
2 tablespoons parsley, chopped
1 teaspoon Italian seasoning
1/4 teaspoon pepper
Cook pasta in boiling water for 10 minutes.
Meanwhile, cook vegetables in broth 15 minutes or until tender.
Add beans, tomatoes, seasonings, and pasta.
Each serving provides: an excellent source of vitamin A, vitamin C, and fiber.
- Calories: 117
- Carbohydrates: 23g
- Total Fat: 0.5g
- Cholesterol: 0mg
- Saturated Fat: 0.1g
- Dietary Fiber: 6g
- % of Calories from Fat: 4%
- Sodium: 227 mg
- Protein: 6g
- Recipe Credit
Recipe courtesy of the Polyps Prevention Trial. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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