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Minestrone Soup

Minestrone Soup

Course Soup
Cuisine Italian
Diet Low Calorie, Low Fat
Keyword minestrone
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 bowls
Calories 115kcal
Author Jennifer Lynn-Pullman


  • 2 thin strips of low salt bacon chopped fine
  • ½ Vidalia onion chopped fine
  • 2 tsp Olive Oil
  • 4 cups low sodium chicken broth
  • 1 32 ounce can whole tomatoes
  • 1 10 ounce package of frozen mixed vegetables (example carrots, green beans, peas, corn)
  • 1 cup uncooked small salad macaroni or other small pasta
  • 1 teaspoon dried basil leaves
  • Few grains of black pepper
  • 1 10 ounce can cannellini beans drained and rinsed No added salt if available.
  • 1 10 ounce can red kidney beans No added salt if available.
  • Fresh parsley chopped fine
  • Grated Parmesan Cheese


  • In a heavy saucepan cook bacon and oil with olive oil 2-3 minutes on medium heat until onion is translucent.
  • Stir in broth, tomatoes (broken up) with juice, vegetables, macaroni, basil, and pepper.
  • Bring soup to a boil of medium high heat.
  • Reduce heat and simmer 10-12 minutes or until macaroni is tender.
  • Stir in beans.
  • Cook 2 minutes more.
  • Sprinkle with parsley and cheese after portioned out.


  • If you don't have bacon or wish to not use bacon you can use turkey bacon or cooking oil (olive or canola).
  • If you don't have onion you can use onion powder if you have that. (about 1 tsp).
  • Any broth will do if you need to substitute chicken broth. A vegetable broth will work as well.
  • You can use any beans you wish.
  • Any pasta will be ok even if the pasta is not small like the directions say.


Serving: 8g | Calories: 115kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 148mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 66IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg