Italian Minestrone Soup
cup sliced carrots (2 medium)
cup chopped celery (1 stalk)
cup chopped onion (1 medium)
tablespoon olive oil
14 1/2 ounce cans reduced-sodium chicken broth
15 ounce cans cannellini beans (white kidney beans), rinsed and drained
ounces skinless, boneless chicken breast halves, cut into bite-size pieces
cup fresh green beans cut into 1/2-inch pieces or frozen cut green beans
teaspoon freshly ground black pepper
cup dried bow tie pasta
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
Snipped fresh oregano
Freshly ground black pepper
- In a 5- to 6-quart Dutch oven cook carrots, celery, and onion in hot oil over medium heat for 5 minutes, stirring occasionally.
- Stir in broth, cannellini beans, chicken, green beans, and 1/4 teaspoon pepper. Bring to boiling. Stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
- Stir in zucchini and/or yellow squash. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in tomatoes; heat through. Sprinkle each serving with oregano and additional pepper.
Nutrition Facts(Italian Minestrone Soup)
- Per serving:
- 173 kcal cal.,
- 3 g fat
- 1 g monounsatured fat),
- 16 mg chol.,
- 820 mg sodium,
- 27 g carb.,
- 7 g fiber,
- 5 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet