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Healthy Veggie Minestrone Soup

Rated as 5 out of 5 Stars
9

"The veggies, the tomato flavor, and the peppers all come together for a stick-to-your-ribs dinner! This makes lots and lots of soup! It goes well with Cheddar cheese biscuits and a red wine."
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Ingredients

1 h 46 m servings 115
Original recipe yields 8 servings

Directions

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  1. 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.
  2. Heat oil in a large saucepan over medium heat; add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes.
  3. Pour tomato soup plus 1/2 can water into saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer until flavors combine, about 1 hour. Serve over cooked pasta.

Footnotes

  • Cook's Note:
  • You can use whole wheat pasta.

Nutrition Facts


Per Serving: 115 calories; 1.2 23.1 3.8 3 453 Full nutrition

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Reviews

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Made this for myself when recovering from the flu. I liked it quite a bit. I had to use condensed tomato soup, which I added water to instead of ready to serve soup... too contagious to go to ...

Such an awesome tasting soup! First minestrone soup I’ve ever made and I’m normally making soups alone but I convinced my husband we can do this for supper! We had 5 hours before supper LOL .

I made it but did not add the pasta feeling that it was too much carbs. I am a diabetic and didn't want all the starch. But it was delicious on its own.