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Vegetarian Minestrone

Yield 4 servings (serving size: 1 1/2 cups soup and 1 teaspoon cheese)
This earthy, elegant soup is probably one of our most economical, using ingredients that are commonly on hand.

Ingredients

  • 2 teaspoons olive oil
  • 3/4 cup chopped onion
  • 3 cups water
  • 2 cups diced zucchini
  • 1 cup diced carrot
  • 1 cup drained canned cannellini beans or other white beans
  • 3/4 cup diced celery
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon coarsely ground pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 garlic clove, minced
  • 1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni
  • 4 teaspoons grated Parmesan cheese

Nutrition Information

  • calories 176
  • caloriesfromfat 17 %
  • fat 3.3 g
  • satfat 0.7 g
  • monofat 1.9 g
  • polyfat 0.5 g
  • protein 8.8 g
  • carbohydrate 30.2 g
  • fiber 4.4 g
  • cholesterol 1 mg
  • iron 2.9 mg
  • sodium 699 mg
  • calcium 112 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. Ladle into individual bowls, and sprinkle with cheese.