Low- Fat Minestrone Soup

CREATED BY Recipe by - Teresa Delaney

  • 259 Cal 45C 20P 2F
  • Serves Makes 8 servings

Ingredients


  • 1/2 lb. Lean ground turkey
  • 1 Onion, chopped
  • 2 Carrots, Sliced or chopped
  • 2 Stalks Celery, Sliced
  • 1 tsp. Olive oil
  • 2 Garlic cloves
  • 1 (28- ounce) can tomatoes
  • 1 Tablespoon dried basil
  • 2 teaspoon dried Oregano
  • 2 Tablespoons reduced- sodium beef bouillon granules
  • 1 Teaspoon black pepper
  • 8 C. water
  • 2 C. Frozen green beans
  • 1 C. Whole wheat Pasta ( shells, or elbow or protein pasta)
  • 2 Zucchini, diced
  • 1 (15 ounce) can Cannellini beans (white beans)
  • 1/2 head cabbage, shredded Optional.

Instructions


  • 1. Brown the ground turkey over medium - high heat ; add the oil, onion, carrots and celery. Sauté until vegetables are softened, about 5minutes.
  • 2. Add the garlic, tomatoes, basil, oregano, beef bullion and pepper. Add 4 cups of the water and bring to a boil; lower the heat to a simmer for about 5 minutes.
  • 3. Add the rest of the water and the green beans, zucchini, kidney beans, cannellini beans, pasta and cabbage. Boil just until the vegetables are softened and the pasta is done, about 10 more minutes. Add the water or broth if the soup gets too thick.

Nutrition Facts


  • Each serving contains approximately original recipe 259 cal; 2 gm fat; 18 mg cholesterol; 243mg sodium; 45 gm. Carbohydrates, 20gm protein; 12gm fiber.

Notes