For a quick lunch or easy dinner recipe, make this hearty minestrone. It brims with al dente pasta and colorful fresh vegetables.

Minestrone soup in bowl
Photo: Andy Lyons
Total Time:
20 mins


  • 1 28 ounce can diced tomatoes with Italian herbs

  • 2 cup water

  • 1 14-15 ounce can garbanzo beans (chickpeas), rinsed and drained

  • 1 cup low-sodium vegetable or chicken broth

  • 1 medium yellow sweet pepper, chopped

  • 2 teaspoon Italian seasoning or 1 teaspoon each dried basil and garlic powder

  • 1 cup dry rigatoni or penne pasta

  • 2 - 3 cup baby spinach

  • Shaved Parmesan and/or fresh basil (optional)


  1. In a Dutch oven combine the tomatoes, water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat. Reduce heat to medium. Cook, covered, for 10 minutes, stirring occasionally, just until pasta is barely tender.

  2. Stir in spinach. Ladle into soup bowls. Top with Parmesan cheese and/or fresh basil.


Italian seasoning, vegetable or chicken stock

Shopping List:

diced tomatoes with Italian herbs: $1.89yellow sweet pepper $2.00dry rigatoni: $0.30garbanzo beans: $1.19baby spinach: $0.75total: $6.13cost per serving: $1.53

Change Up:

For a heartier version of this soup, substitute browned Italian sausage or cut-up chicken for the garbanzo beans. Vary the greens by swapping chopped fresh chard or kale for the spinach.

Nutrition Facts (per serving)

234 Calories
2g Fat
46g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 234
% Daily Value *
Total Fat 2g 3%
Sodium 759mg 33%
Total Carbohydrate 46g 17%
Total Sugars 12g
Protein 10g
Vitamin C 119.9mg 600%
Calcium 141.4mg 11%
Iron 4.3mg 24%
Potassium 353mg 8%
Folate, total 108.9mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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