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Healthy Veggie Minestrone Soup |
"The veggies, the tomato flavor, and the peppers all come together for a stick-to-your-ribs dinner! This makes lots and lots of soup! It goes well with Cheddar cheese biscuits and a red wine."
Ingredients :
- 2 cups whole wheat pasta
- 1 teaspoon vegetable oil
- 1 cup sliced orange bell pepper
- 1 cup sliced red bell pepper
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 teaspoon minced garlic
- 1 (26 ounce) can reduced-sodium tomato soup
- 13 fluid ounces water
- 1 (15 ounce) can diced potatoes, drained and rinsed
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 tablespoon dried basil
- 1/2 teaspoon onion powder
- salt and ground black pepper to taste
Instructions :
Prep : 20M | Cook : 8M | Ready in : 1H46M |
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- 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.
Notes :
- You can use whole wheat pasta.
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