Do-It-Yourself Minestrone Soup

In a large pot, heat oil over medium-high heat. Add onion, carrots, celery, garlic, and pot herbs.

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Ingredients

  • 1 tbsp olive oil

  • 1 small onion (about 1/2 cup chopped)

  • 2 medium carrots, sliced

  • 1 stalk celery, sliced

  • 1 clove garlic (or 1 tsp garlic flakes)

  • 1 tbsp pot herbs, or substitute with a combination of thyme, parsley, and bay leaves 

  • 1 (14.5-ounce) can reduced-sodium chicken broth (about 2 cups)

  • 1 (14.5-ounce) can no-salt-added diced tomatoes, plus 1 can of water

  • 1 (19-ounce) can no-salt-added cannellini (white kidney) or other beans, drained and rinsed

  • 1/2 cup frozen peas

  • 1 cup cooked elbow macaroni

Directions

In a large pot, heat olive oil over medium-high heat. Add onion, carrots, celery, garlic, and pot herbs. Cook, stirring just until onions look slightly wilted.

Add chicken broth, tomatoes, water, and beans. Bring just to a boil, then reduce heat to low and simmer about 10 minutes or until carrots are tender. Add frozen peas and macaroni to hot soup and serve.

Serves 4

Each 1/2-cup serving contains about 250 calories, 10 g protein, 4 g fat, 41 g carbohydrates, 10 g fiber, and 404 mg sodium.