Heart Healthy Italian Minestrone Soup


soup

11 cups water
2 cups uncooked pasta – mini penne, small farfalle, or small shells
1 1/2 cups fresh cut green beans
1 1/2 cups frozen peas
1 cup red kidney beans, drained
1 can cut up tomatoes
1 cup sliced fresh or frozen carrots
1 Tablespoon chopped fresh parsley
1 can 6 oz tomato paste
4 cups shredded cabbage
1 1/2 cup chopped celery
1 1/3 cup chopped onion
1 clove minced garlic or 1/8 tsp garlic powder
dash hot sauce, if desired
1/4 cup olive oil

Heat oil in 4 quart saucepan. Add garlic, onion, celery and sauté about 5 minutes. Add everything else except pasta, and mix well.

Bring to a boil. Reduce heat. Cover and simmer for about 45 minutes or until veggies are tender. Add uncooked pasta and simmer another 5 minutes or till desired taste.

Serves 16 one cup servings.

Cholesterol: 0 mg
Calories: 153
Total fat: 4 g
Sodium: 191 mg
Saturated fat: less than 1 g

Adapted from Alere Winter 2011 Newsletter.

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