Thirty-Minute Minestrone


Ingredients

4 cups water
2 cups miniature peeled carrots
15-ounce can Great Northern beans, rinsed
       and drained
14-ounce can peeled Italian plum tomatoes, cut up
1 cup chopped onion
4 teaspoons low-sodium beef bouillon granules or
       2 teaspoons regular beef bouillon granules
1 teaspoon bottled minced garlic
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
9-ounce package frozen no-salt-added
       Italian green beans
1 small zucchini, halved lengthwise and sliced
1/2 cup elbow macaroni, alphabet macaroni,
       or broken spaghetti, uncooked
1/4 cup grated or shredded Parmesan cheese


PREPARATION TIME: 20 MINUTES
COOKING TIME: 10 MINUTES
1.  In a large saucepan, combine water, carrots,
     beans, tomatoes, onion, bouillon granules,
     garlic, basil, oregano, and pepper. Bring to a
     boil over high heat.

2.  Add green beans, zucchini, and pasta.
     Return to a boil.

3.  Reduce heat, cover, and simmer for 10
     minutes or until pasta is done.

4.  Spoon into bowls and sprinkle each serving
     with Parmesan cheese.

Serves 6
1 2/3 cups per serving



PER SERVING:

Calories 168
Total fat 1.5 grams
Saturated Fat .5 grams
Trans Fat 0 grams
Polyunsaturated Fat .5 grams
Monounsaturated Fat .5 gram
Cholesterol 3 milligrams
Sodium 270 milligrams
Carbohydrates 30 grams
Fiber 6 grams
Sugar 9 grams
Protein 8 grams






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