Minestrone Soup

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Hearty minestrone soup with zucchini, carrots, and elbow macaroni. Perfect for a low-calorie, low-phosphorus meal. Ready in 45 minutes.
Meal Type Brunch , Dinner , Lunch , Main course , Soup
Diets Dairy free , Low calorie , Low carb , Low phosphorus , Low potassium , Low sodium
Ingredients
  • 14-ounce Diced Tomatoes, No Salt Added
  • 1½ cup elbow shaped Macaroni, dry
  • 4 cup Chicken Broth, Low Fat, Low Sodium
  • 1 tsp, ground Black Pepper
  • 1 tsp, leaves Oregano - Dried
  • 1 tsp, leaves Basil - Dried
  • ½ cup, chopped Zucchini
  • 1 large Carrots
  • 2 large Celery stalk
  • 2 cloves Garlic
  • ½ large Onion
  • 2 tablespoon Olive Oil
  • 1 can Green Snap Beans, no salt added
Minestrone Soup
Directions
Prep: 15 min, Cook: 30 min, Total: 45 min
  1. Dice Onion, garlic, and zucchini. Shred the carrot. Rinse the canned green beans or use 1 ½ cups fresh beans cut into ½ inch pieces.
  2. Heat olive oil in a large pot or Dutch oven on medium heat. Add onions and cook 2-3 minutes until translucent.
  3. Add garlic, celery, carrot, and zucchini. (add green beans if using fresh). Cook about 5 minutes until the vegetables soften.
  4. Add canned green beans, basil, oregano, and black pepper.
  5. Add 1 can diced no salt tomatoes and chicken broth.
  6. Bring to a boil then reduce to simmer. Simmer for 10 minutes.
  7. Add pasta and cook for 8-10 minutes or according to package directions.
  8. Garnish with a sprig of fresh basil. Ladle into a bowl and enjoy!
Nutritional Information
  • Calories 144
  • Carbohydrates 21.9 g
  • Dietary Fiber 2.8 g
  • Protein 5.9 g
  • Fat 4.3 g
  • Saturated Fat 0.7 g
  • Sodium 55.1 mg
  • Potassium 355.2 mg
  • Calcium 51.3 mg
  • Phosphorus 97.8 mg