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

Save to Recipe Box

  • Prep Time: 25 minutes

Appetizers, Dips & Salsa

Serves: 8
Cups of Fruits & Vegetables per Serving: 1/2
Think Variety; Think Color: Red, Yellow/Orange, Green


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  


Cook pasta in boiling water for 10 minutes. 


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.



  • Comments (0)
Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.