Healthy Veggie Minestrone Soup
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
- ½ teaspoon onion powder
- salt and ground black pepper to taste
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Instructions
- 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. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.
- Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.
- Serve soup over cooked pasta.
Source
Original recipe: View Original