ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Minestrone Soup

Yield 8 servings (serving size: 1 cup)
This minestrone soup is easy to make and easy on calories—190 per serving.

Ingredients

  • 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

Nutrition Information

  • calories 190
  • caloriesfromfat 3 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.4 g
  • protein 11.3 g
  • carbohydrate 36.1 g
  • fiber 4.6 g
  • cholesterol 0.0 mg
  • iron 3.8 mg
  • sodium 380 mg
  • calcium 51 mg

How to Make It

  1. 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.