Food and Nutrition


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30 Minute Minestrone Soup

This healthy recipe comes from NDSU Extension Service.


  • 2 medium carrots, chopped
  • 1 c. chopped cabbage
  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 tsp. olive oil (or vegetable oil)
  • 3 c. water
  • 1 can (14.5-oz.) stewed or diced tomatoes, undrained
  • 3 beef bouillon cubes
  • 1 c. cooked elbow macaroni
  • 1/4 tsp. pepper


Cook macaroni. In a 3-quart saucepan, sauté carrots, cabbage, celery, onion and garlic in oil for five minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer uncovered for 20 to 25 minutes or until vegetables are tender. Stir in macaroni and pepper; heat through.


Makes five servings.

Per serving: 104 calories, 2.4 grams (g) fat and 17 g carbohydrate.

Filed under: soups/stews, vegetables
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