This simplified take on minestrone uses canned beans and tomatoes and packaged broth, meaning you can always keep the ingredients for this easy soup on hand. Source: Diabetic Living Magazine, Spring 2020

Lauren Grant
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Ingredients

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Directions

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  • Cook pasta according to package instructions; drain and set aside.

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  • Meanwhile, heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, bay leaf, rosemary, salt, crushed red pepper, and Parmesan rind, if using; cook until fragrant, about 30 seconds.

  • Stir in broth and tomatoes with their juice; bring to a simmer. Stir in beans and cook until heated through, about 5 minutes.

  • Discard the bay leaf, rosemary sprig, and Parmesan rind, if using. Stir in the cooked pasta.

Nutrition Facts

227 calories; 5 g total fat; 1 g saturated fat; 756 mg sodium. 754 mg potassium; 41 g carbohydrates; 10 g fiber; 9 g sugar; 10 g protein;