No Fat Minestrone Soup Recipes

CONTEST-WINNING EASY MINESTRONE

Contest-Winning Easy Minestrone image

This minestrone soup recipe is special to me because it's one of the few dinners my entire family loves. And I can feel good about serving it because it's full of nutrition and low in fat. -Lauren Brennan, Hood River, Oregon

Provided by Taste of Home

Categories Dinner Lunch

Time 1h5m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 18

Ingredients

2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 tablespoon dried basil
1-1/2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup uncooked whole wheat elbow macaroni
11 teaspoons grated Parmesan cheese

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.

Nutrition Facts : Calories 180 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 443mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges

CLASSIC MINESTRONE SOUP

Classic Minestrone Soup image

Minestrone is a hearty, traditional Italian soup typically made with beans, pasta and lots of vegetables. Enjoy the slow-cooked flavor in just about 30 minutes.

Provided by College Inn® Broths and Stocks

Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup diced onion
¾ cup diced carrot
¾ cup sliced celery
1 teaspoon minced garlic
1 ½ teaspoons minced fresh rosemary
1 (15 ounce) can Contadina® Tomato Sauce
1 (15 ounce) can cannellini beans, rinsed and drained
2 cups College Inn® Chicken Broth
1 cup diced zucchini
½ cup dry ditalini pasta
¼ teaspoon black pepper
¼ cup chopped fresh Italian parsley
1 teaspoon Shredded Parmesan cheese

Steps:

Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 38.6 g, Cholesterol 0.3 mg, Fat 4.8 g, Fiber 8.4 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 1220.5 mg, Sugar 5.9 g

NO FAT MINESTRONE SOUP

No Fat Minestrone Soup image

A variety of vegetables, most fresh from the garden will tempt the nostrils of any passersby. This meal-in-a-dish, crunchy with celery, carrots and cabbage comes to the table brimming with flavor and is served over spaghetti. Soaking time for beans not included (I use canned beans and never drain them).

Provided by Annacia

Categories Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup dry white bean
7 cups water, boiling
8 chicken bouillon cubes
1 (14 1/2 ounce) can diced and peeled tomatoes
1/2 cup shredded cabbage
1/2 cup chopped onion
2 carrots, sliced
2 celery ribs, chopped
2 tomatoes, chopped
1 potato, diced
1 tablespoon dried parsley flakes
1 garlic clove, crushed
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 ounces spaghetti

Steps:

Cover beans with water. Soak overnight.
The second day drain beans. Meanwhile bring water to a boil; add bouillon cubes, stirring to dissolve. Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper.
Return to a boil, lower heat; simmer on low for 1 hour.
Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.
Portion spaghetti into individual bowls. Ladle soup over noodles.

Nutrition Facts : Calories 128.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.5, Sodium 776.2, Carbohydrate 24.9, Fiber 4.7, Sugar 5, Protein 6.3

LOW FAT MINESTRONE SOUP

Low Fat Minestrone Soup image

Make and share this Low Fat Minestrone Soup recipe from Food.com.

Provided by Millereg

Categories Grains

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 tablespoon oil
2 cups bottled water
2 -3 low-sodium beef bouillon cubes
1 (14 1/2 ounce) can no-salt-added whole tomatoes (for cooking)
1 cup large pasta shells
1 tablespoon parsley flakes
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes (optional)
1 (24 ounce) bag frozen mixed vegetables
2 (15 1/2 ounce) cans no-salt-added kidney beans, drained

Steps:

Sauté onion, celery and garlic in oil in large pot or Dutch oven.
Add water and bouillon cubes and bring to a boil to dissolve cubes.
Drain tomatoes and add liquid to pot.
Chop tomatoes and add with pasta shells.
Cook for 10 minutes, stirring frequently.
Add seasonings (and feel free to adjust seasonings to taste), vegetables and beans.
Simmer 15 minutes to heat through.

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