Healthy Vegetable Minestrone Soup

This Minestrone Soup recipe is chock full of vegetables in a chicken or vegetable stock base.  Add chicken to make it a little more hearty or leave the chicken out and use vegetable stock to make it vegetarian.  Either way, it makes a quick lunch that easy to serve from freezer to table and is healthy, low-calorie and quite tasty!

Minestrone Soup

Author/Source:

Abbi @ Onceamonthmom.com

Ingredients:

• 1/2  cup onion, chopped
• 1/2 cup carrot, sliced
• 1/2 cup celery rib, sliced
• 1 clove garlic, minced
• 1 Tbsp olive oil
• 4 cups chicken broth (or vegetable stock)
• 14.5 ounces canned diced tomatoes, undrained
• 16 ounces frozen mixed vegetables (peas, corn and green beans)
• 1/2 cup elbow macaroni
• 1  tsp salt
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 tsp ground black pepper
• 1 cup cubed cooked chicken, optional
• 1 cup zucchini, halved

Directions:

In a large soup pot, saute onion, carrot, celery and garlic in oil until tender.  Add broth, vegetables, macaroni and seasonings.  Bring to a boil.  Reduce heat; simmer uncovered 5 minutes.  Add chicken if using and zucchini and cook until zucchini is crisp tender.  Discard bay leaf.  

Freezing Directions:

Cool.  Transfer to gallon zipper bags and freeze.  To serve.  Thaw.  Reheat on stovetop.

Servings: 6

Nutritional Data:  Serving Size = 1.5 cups.  Calories – 184, Total Fat – 4.2 g, Total Carbohydrates – 22.2 g, Protein – 14.2 g, Dietary Fiber – 5.6 g.  WW Plus Points:  4

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This entry was posted on Wednesday, February 22nd, 2012 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.