Best Low Fat Minestrone Soup Recipes

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.

LOW-FAT MINESTRONE SOUP

Low-Fat Minestrone Soup image

This is a wonderful low-fat, vegetarian recipe that my family loves. It comes from a Betty Crocker Low-Fat cookbook.

Provided by Weejee

Categories Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1/2 cup onion (about 1 med)
3 cups chopped green cabbage (about 1/2 medium head)
2 cups chopped zucchini (about 2 small)
1 cup slice carrot (about 2 medium)
1 cup chopped celery (about 2 medium stalks)
4 cups vegetable broth (I"ve used vegetable broth cubes or canned broth)
4 cups tomato juice (I use a whole large can)
1 cup dry red wine
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 (28 ounce) can whole tomatoes, undrained
1 (14 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed to drain
grated parmesan cheese, if desired

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!

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