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Healthy Minestrone

Bowl of minestrone soup.


2 cups tomato juice

1 14 oz. can fat-free vegetable broth

1 15 oz. can diced tomatoes (Italian-seasoned or plain)

1 15 oz. can cannellini beans, drained

1 16 oz. package frozen Italian or Mediterranean-style vegetables

1 cup uncooked whole-wheat rotini, penne or other short pasta

2 cloves garlic, minced

1 medium onion, chopped

1 tsp. dried basil

1 tsp. dried Italian seasoning

1 bay leaf

Salt and pepper to taste

Optional: grated Parmesan cheese


In large pot coated with olive oil, sauté the onion and garlic until soft. Add the tomato juice, broth and tomatoes and bring to boil. Add the dry pasta and vegetables and cook till soft (about 8 minutes). Add seasonings and beans and simmer until warmed through. Remove bay leaf. Top with Parmesan cheese if desired.

Yield: 8 servings

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