This minestrone soup is easy to make and easy on calories—190 per serving.
2 (15-ounce) cans kidney beans, undrained
2 1/2 cups water
1 1/2 cups diced zucchini
1 cup chopped leek
3/4 cup sliced celery
1/2 cup diced carrot
1/3 cup dry red wine
1 teaspoon Creole seasoning
1 garlic clove, minced
1 (8-ounce) can no-salt-added tomato sauce
1/2 cup uncooked small elbow macaroni
How to Make It
Place 1 can of kidney beans in a food processor, and process until smooth. Spoon bean purée into a Dutch oven; stir in remaining can of kidney beans, water, and the next 8 ingredients (water through tomato sauce). Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Stir in the elbow macaroni; cook, uncovered, an additional 10 minutes or until tender.