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

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  • Prep Time: 25 minutes
Category: Appetizers, Dips & Salsa
Serves: 8
Cups of Fruits & Vegetables per Serving: 1/2
Think Variety; Think Color: Red, Yellow/Orange, Green

Ingredients

1/2 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  

Directions

Cook pasta in boiling water for 10 minutes. 

Drain. 

Meanwhile, cook vegetables in broth 15 minutes or until tender. 

Add beans, tomatoes, seasonings, and pasta. 

Heat through.

Each serving provides: an excellent source of vitamin A, vitamin C, and fiber.

   

Nutritional Information

  • 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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