Minestrone Soup Zero Pointsno Pastano Beans Recipes

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MINESTRONE SOUP- ZERO POINTS...NO PASTA....NO BEANS



Minestrone Soup- Zero Points...no Pasta....no Beans image

Sure, this isn't your typical minestrone soup recipe. However, it does taste the same and it's healthier.

Provided by Oregon Cook

Categories     Low Protein

Time 1h

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

28 ounces tomatoes (2 cans of petite cut)
14 ounces chicken broth (1 can)
2 tablespoons tomato paste
2 tablespoons garlic (minced)
1/2 medium onion
1/2 cup carrot (diced)
1 cup zucchini (diced)
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon salt

Steps:

  • 1. Pour one can of petite-cut tomatoes into soup pan with minced garlic and puree this mixuture until it's difficult to see the garlic pieces.
  • 2. Mix in tomato paste.
  • 3. Using a medium ribbon microplane grater or cheese grater, grate onion into soup pan.
  • 3. Add remaining ingredients, bring to a boil and reduce to a simmer for 45 minutes. Enjoy!

Nutrition Facts : Calories 55.9, Fat 0.8, SaturatedFat 0.2, Sodium 470.4, Carbohydrate 10, Fiber 2.6, Sugar 5.8, Protein 3.5

FAMILY FAVORITE HEALTHY MINESTRONE SOUP!



Family Favorite Healthy Minestrone Soup! image

This is our family's favorite minestrone soup recipe. We've tried others and keep coming back to this one, because it's usually healthier (no oil) and has more ingredients I have on hand. It's such a healthy filling meal. We are not sure where the recipe came from, but it's been on a piece of paper that is falling apart and I knew if I didn't put it in here I might lose it forever one day.

Provided by Enjolinfam

Categories     Beans

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 cups vegetable stock or 4 cups vegetarian chicken stock
2 (14 1/2 ounce) cans stewed tomatoes (can also use fresh-I usually one can along with chopped fresh tomatoes) or 2 (14 1/2 ounce) cans diced tomatoes (can also use fresh-I usually one can along with chopped fresh tomatoes)
1 large potato, cubed
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
1 large cabbage, finely chopped
2 tablespoons italian seasoning
1 (15 ounce) can kidney beans (I use fresh kidney beans often also)
3 cups fresh corn kernels (or canned will work)
1 large zucchini, sliced
1 cup pasta, uncooked (your choice of favorite style pasta. I usually use spirals or penne, but really it depends mostly on)
salt, to taste
pepper, to taste

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.

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