Minestrone Soup
Prep time
Total time
An Italian, hearty, good for you broth based soup full of vegetables and pasta.
Serves: 10 Cups
  • 4 cups reduced sodium chicken broth or vegetable
  • 2 cloves garlic, sliced thin
  • 2 (14.5 ounce) cans diced tomatoes, no salt added
  • 1 (15-ounce) can dark red kidney beans, drained, rinsed
  • 1 cup carrot, diced into ¼" pieces
  • 1 cup celery, diced into ¼" pieces
  • 1 cup onion, chopped small
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. pepper, ground
  • 1 medium zucchini, sliced
  • 1 cup penne pasta or shells (I used TJ's High Fiber Penne Pasta)
  • Optional topping: Parmesan Cheese
  1. In a Crockpot; add the broth, diced tomatoes, kidney beans, carrots, celery, onion, oregano, basil and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  2. Thirty minutes before the soup is done, add the zucchini. Cover and cook 30 more minutes. Season with salt and black pepper.
  3. Meanwhile, cook the pasta according to manufactures directions. I don't recommend putting the pasta in the soup because it falls apart if it is in the pot to long.
  4. Spoon pasta into bowl and ladle soup over the pasta.
I didn't add salt to the soup, until the end, I recommend adding some to your taste. I'm trying to cut back a pinch on sodium, so use your judgement, I would recommend maybe a half teaspoon.

Calories per cup: 102, Fat: .02, Cholesterol: 0, Sodium: 70, Potassium: 189, Carbs: 19, Fiber: 5.1, Sugar: 4.4, Protein: 5.2
Nutrition Information
Serving size: 1 Cup
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/05/19/minestrone-soup-sundaysupper/