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