Easy Healthy Minestrone Soup Recipes

EASY MINESTRONE

Steps:

• Heat olive oil in a large pot over medium-low heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until slightly softened, 4 to 5 minutes. Stir in carrots until heated through, 1 to 2 minutes.
• Pour chicken broth and diced tomatoes into onion mixture; bring to a boil, stirring frequently. Add red wine, reduce heat to low, and stir green beans, pinto beans, spinach, basil, oregano, salt, and black pepper into broth mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender, about 40 minutes.
• Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and stir pasta into soup. Ladle soup into bowls and top with Parmesan cheese.

MINESTRONE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
• Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

EASY HEALTHY MINESTRONE SOUP

Steps:

• In a large soup pot, sauté the garlic and green onion in olive oil until soft over medium high heat about 4 to 5 minutes. Add celery, carrots, eggplant and sweet peppers. Mix well and cook for an additional 4 minutes, stirring frequently.
• Add sea salt, pepper and oregano. Mix well and add canned tomatoes, undrained garbanzo beans, red wine and vegetable broth. Bring to a rolling boil over medium high heat. Turn heat to medium. Cook and stir for 30 minutes. Stir in pasta and cook for an additional 15 minutes or until pasta is tender.
• Serve with a tossed green salad and fresh bread.
• Serves 8.

CONTEST-WINNING EASY MINESTRONE

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

FAMILY FAVORITE HEALTHY MINESTRONE SOUP!

Steps:

• In a large soup pot combine the stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
• Stir in the beans, corn, zucchini, and pasta. Simmer for 10 to 15 more minutes until the vegetables are tender. Season wit salt and pepper.

HEALTHY VEGGIE MINESTRONE SOUP

Steps:

• 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.
• 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.
• 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.