Easy Minestrone Soup

This minestrone soup is easy to make and easy on calories—190 per serving.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 3%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.3g
  • Carbohydrate: 36.1g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 3.8mg
  • Sodium: 380mg
  • Calcium: 51mg

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

Preparation

  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.
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