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!
Abbi @ Onceamonthmom.com
- 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
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.
Cool. Transfer to gallon zipper bags and freeze. To serve. Thaw. Reheat on stovetop.
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