Healthy Veggie Minestrone Soup

The veggies, the tomato flavor, and the peppers all come together for a stick-to-your-ribs dinner! This makes lots and lots of soup! It goes well with Cheddar cheese biscuits and a red wine.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 26 mins
• Total Time: 1 hr 46 mins
• Calories: 115 Calories

Ingredients

• 1 teaspoon vegetable oil
• ½ teaspoon onion powder
• 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

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; add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes.

Step 3

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