Food and Nutrition


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Quick Minestrone Soup

This healthy recipe comes from NDSU Extension Service.


  • 1 (16 oz.) package frozen mixed vegetables
  • 2 (14 oz.) cans Italian-style stewed or crushed tomatoes*
  • 2 (14 oz.) cans chicken or beef broth*
  • 1 (15 oz.) can garbanzo beans or kidney beans (or bean of choice)
  • 1 c. uncooked pasta (such as elbow macaroni or bow tie pasta)
*To reduce sodium content, choose low-sodium canned tomatoes and broth.


Combine frozen vegetables, tomatoes, broth and beans.  Bring to a boil, then add the pasta.  Reduce to low heat. Simmer for six to eight minutes until pasta and vegetables are tender.


Makes six 1-cup servings.

Per serving, using "regular" sodium products: 210 calories, 1.5 grams (g) fat, 41 g carbohydrate, 10 g fiber and 560 milligrams (mg) sodium.  Using low-sodium products cuts the sodium to 125 mg sodium per serving.

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