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Extension > Family > Live healthy, live well > Healthy bodies > Eat smart > The recipe box > Minestrone soup

The recipe box

Minestrone soup

Minestrone soup

Make up a batch of this hearty soup in a flash. It's a great way to us up leftover meat and vegetables.

Number of servings: 8
Serving size: 1 cup

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2 teaspoons vegetable oil

1 onion, chopped

2 or 3 large garlic cloves, minced

2 14.5-ounce cans low sodium broth

1 16-ounce can stewed or diced tomatoes

1 16-ounce can kidney beans, drained and rinsed

1 10-ounce package frozen vegetables

1 teaspoon dried basil, oregano, or Italian seasoning

1 cup uncooked whole wheat pasta such as rotini, macaroni, or small shells


Time needed: 10 minutes preparation; 20 minutes cook time

  1. Heat oil in large saucepan. Sauté onion and garlic until onions are softened.
  2. Add broth, tomatoes, beans, vegetables, and seasonings. Stir to mix.
  3. Bring to a boil over medium high heat.
  4. Stir in pasta. Reduce heat to medium low. Simmer about 20 minutes until the pasta is tender.

Nutritional information

Calories 150
Total Fat: 2.5 g
Saturated Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 260 mg
Total Carbohydrate: 26 g
Dietary Fiber: 5 g
Total Sugar: 5 g
Protein: 8 g

Allergens: None noted

Tips and variations

Substitute 1/2 teaspoon garlic powder instead of the minced garlic. Add garlic powder with other seasonings in Step 3.

Use 3 1/2 cups homemade chicken broth in place of the canned chicken broth.

Add any leftover cooked vegetables or meat that you have to step 3.

This recipe can be doubled for a crowd.


This was adapted from Iowa State University Extension and Outreach’s Minestrone soup (no date; Spend Smart. Eat smart; retrieved from

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