Healthy Veggie Minestrone Soup

This convenient and simple recipe creates a supersized batch of healthy, budget-friendly minestrone soup that just happens to be vegetarian.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 115 Calories

Ingredients

• 1 teaspoon vegetable oil
• 1 tablespoon dried basil
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 cup sliced red bell pepper
• 2 cups whole wheat pasta
• 1 cup sliced orange bell pepper
• 1 (26 ounce) can reduced-sodium tomato soup
• 13 fluid ounces water
• 1 (15 ounce) can diced potatoes, drained and rinsed
• 0.5 teaspoon onion powder

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Step 2

Heat oil in a large saucepan over medium heat. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.

Step 3

Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.

Step 4

Serve soup over cooked pasta.