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Healthy Veggie Minestrone Soup


"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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1 h 46 m servings 115 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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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.


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

Nutrition Facts

Per Serving: 115 calories; 1.2 g fat; 23.1 g carbohydrates; 3.8 g protein; 3 mg cholesterol; 453 mg sodium. Full nutrition

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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 ...