30-Minute Minestrone

If you ask my opinion, minestrone is probably the best soup around. It’s such a delicious compliment of Italian flavors, pasta, and the freshness of the best vegetable soups. I love that you can eat a big bowl of it and feel nice and full-up but not gross. Depending on how you make it, a good minestrone can actually be quite healthy too. This minestrone is no exception: made with delicious fresh vegetables, low-sodium bouillon, and a higher fiber macaroni noodle, it’s low on fat and calories but not on taste.

30-Minute Minestrone



30-Minute Minestrone

from All Recipes


  • 2 medium carrots, chopped
  • 1 cup chopped cabbage
  • 1 celery rib, thinly sliced
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 3 cups water
  • 1 (14.5 ounce) can Italian diced tomatoes, undrained
  • 3 beef or chicken bouillon cubes (I used low-sodium Better Than Bouillon instead)
  • 1 cup torn fresh spinach
  • 2/3 cup cooked high-fiber elbow macaroni
  • 1/4 teaspoon pepper
  • oregano and basil to taste


  1. In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes.
  2. Add water, tomatoes and bouillon; bring to a boil.
  3. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender.
  4. Stir in spinach, macaroni, pepper, and seasonings; heat through.

Makes 4 to 5 1-cup servings.

Calories: 88
Fat: 2 g
Total Carbohydrates: 14 g
Dietary Fiber: About 3 g but will vary based on macaroni used.
Protein: 3 g

2 thoughts on “30-Minute Minestrone

  1. Pingback: Meal Plan | Losing It

  2. Pingback: Meal Plan! « Losing the Extra Me

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