No Fat Minestrone Soup Recipes

FALL MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
• Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

CLASSIC MINESTRONE SOUP

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.

LOW FAT MINESTRONE SOUP

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.

LOW-FAT MINESTRONE SOUP

Steps:

• Heat oil in 8 qt dutch oven over medium heat.
• Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except cheese, break up tomatoes.
• Heat to boiling; reduce heat.
• Cover and simmer 1 hour.
• Serve with grated parmesan cheese.
• Freezes well.
• Sometimes I cook pasta and add it to the bowl before I ladle out the soup, but it is good as is. Don't add the pasta directly to the soup as it will break down and become a starchy mess.
• Enjoy!

NO FAT MINESTRONE SOUP

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.

FAT GRANNY'S MINESTRONE SOUP

Steps:

• Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
• Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.