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Easy Rainbow Minestrone Soup

Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Melanie Pavolic, Registered Dietitian, County Market

    1 Cup whole-wheat pasta (uncooked)
    20oz of frozen mixed vegetables (such as corn, carrots & peas blend)
    4 cups low-sodium vegetable broth
    1-15.5oz can of kidney beans (rinsed, drained)
    1-14.5oz can of diced tomatoes (such as Italian style)
    2 Tablespoons fresh parsley, chopped
    1 Teaspoon Italian seasoning
    1/4 Teaspoon of black pepper (or to taste)

1. Cook whole wheat pasta in boiling water as directed on package (approximately 8-10 minutes, or until al dente).

2. Then drain the pasta and set aside.

3. Meanwhile, place the frozen vegetables and the low-sodium vegetable broth in a large pot and cook for approximately 15 minutes or until veggies become tender.

4. Add the canned kidney beans (rinsed, drained) and canned diced tomatoes to the pot of veggies & broth.

5. Add the cooked whole wheat pasta, fresh parsley, black pepper (to taste), and Italian seasoning to the pot and cook until heated all the way through. Enjoy!Easy Rainbow Minestrone Soup


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