1tbspolive oil(for diabetics, use ¼ cup vegetable broth or water)
1small onion, diced
1tbspItalian seasoning
¼tspadditional Italian seasoning
½tspsalt
1dashcrushed red pepper flakes
2cloves garlic, minced
1(15 oz) can tomato sauce
½cupwhole-wheat elbow pasta
1(15 oz) can red kidney beans, rinsed and drained
1medium Russet potato
1medium eggplant
1medium zucchini
1small green pepper
8cupswater
Instructions
1
In a medium pot heat 1 tablespoon olive oil and sautéonion with 1 teaspoon Italian seasoning, ½ teaspoon salt, and a dash of red pepper flakes.
2
Once onions are soft, add garlic and cook for a minute. Add tomato sauce and 2 tablespoons olive oil and bring to a boil. Lower heat and simmer for 20 minutes stirring occasionally.
3
In the meantime, chop vegetables into ¾” cubes. Add 8 cups of water and an additional tablespoon of Italian seasoning. Set heat to medium high and when soup comes to a boil add pasta and rest of vegetables.
4
Simmer for 15 minutes or until vegetables are tender.
Nutrition Facts
8 servings
Serving size
1 cup
Amount per serving
Calories149
% Daily Value *
Total Fat6g8%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol0mg
Sodium830mg37%
Total Carbohydrate20g8%
Dietary Fiber 5g18%
Total Sugars 4g
Protein4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1tbspolive oil(for diabetics, use ¼ cup vegetable broth or water)
1small onion, diced
1tbspItalian seasoning
¼tspadditional Italian seasoning
½tspsalt
1dashcrushed red pepper flakes
2cloves garlic, minced
1(15 oz) can tomato sauce
½cupwhole-wheat elbow pasta
1(15 oz) can red kidney beans, rinsed and drained
1medium Russet potato
1medium eggplant
1medium zucchini
1small green pepper
8cupswater
Directions
1
In a medium pot heat 1 tablespoon olive oil and sautéonion with 1 teaspoon Italian seasoning, ½ teaspoon salt, and a dash of red pepper flakes.
2
Once onions are soft, add garlic and cook for a minute. Add tomato sauce and 2 tablespoons olive oil and bring to a boil. Lower heat and simmer for 20 minutes stirring occasionally.
3
In the meantime, chop vegetables into ¾” cubes. Add 8 cups of water and an additional tablespoon of Italian seasoning. Set heat to medium high and when soup comes to a boil add pasta and rest of vegetables.
4
Simmer for 15 minutes or until vegetables are tender.
I am 84 and the things I have been eating has left my health in a bad way. I have become a widow and can eat what I like. I went overboard and i have to make good use of your recipes. this minestrone soup will put me on the right track
AuthorLife and Health Network
I am 84 and the things I have been eating has left my health in a bad way. I have become a widow and can eat what I like.
I went overboard and i have to make good use of your recipes. this minestrone soup will put me on the right track
Thank you , keep up the good work for me.