Hearty Minestrone Soup
Kimberly O'Neill
ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 carrot, diced
- 1 tsp dried basil
- 1 (10-oz) package frozen mixed vegetables
- 4 c lower-sodium vegetable or chicken broth
- 1 (14 1/2-oz) can diced tomatoes
- 2 oz whole-wheat linguine, broken into small pieces
- 1 (15 1/2-oz) can cannellini beans, rinsed and drained
directions
- 1
1. Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, celery, carrot, and basil; cook, stirring occasionally, until the onion softens, about 3 minutes. Add the mixed vegetables and cook until thawed, about 4 minutes longer. Pour in the broth and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, until the carrot is tender, 15-20 minutes.
- 2
2. Stir in the linguine, cover, and simmer until tender, about 12 minutes. Stir in the beans and cook until heated through, 2-3 minutes longer.
notes
Serving Size: 1 3/4 c Points: 5
Source: Weight Watchers
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews