Vegetarian Minestrone

This earthy, elegant soup is probably one of our most economical, using ingredients that are commonly on hand.

Yield: 4 servings (serving size: 1 1/2 cups soup and 1 teaspoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 17%
  • Fat: 3.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.8g
  • Carbohydrate: 30.2g
  • Fiber: 4.4g
  • Cholesterol: 1mg
  • Iron: 2.9mg
  • Sodium: 699mg
  • Calcium: 112mg

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

Preparation

  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.
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