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Recipes by Dietary Considerations

Do-It-Yourself Minestrone Soup

Bowl of minestrone soup


  • 1 tablespoon olive oil

  • 1 small onion (about 1/2-cup chopped)

  • 2 medium carrots, sliced

  • 1 stalk celery, sliced

  • 1 clove garlic (or 1 teaspoon garlic flakes)

  • 1 tablespoon pot herbs

  • 1 14-1/2-ounce can reduced-sodium chicken broth (about 2 cups)

  • 1 14-1/2-ounce can no-salt-added diced tomatoes plus 1 can of water

  • 1 19-ounce can cannellini (white kidney) or other beans, no salt added

  • 1/2 cup frozen peas

  • 1 cup cooked elbow macaroni


In a large pot, heat oil over medium-high heat. Add onion, carrots, celery, garlic, and pot herbs. Cook, stirring, just until onions look slightly wilted. Add chicken broth, tomatoes, water, and beans. Bring just to a boil, then turn heat to low and simmer about 10 minutes or until carrots are done. Add frozen peas and macaroni to hot soup and serve.

Serves four

Each 1/2-cup serving contains about 250 calories, 10 g protein, 4 g fat, 41 g carbohydrates, 10 g fiber, and 404 mg sodium.


Online Medical Reviewer: Averett, Jennifer, RD
Date Last Reviewed: 3/28/2013
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