Italian Vegetable Soup

  • Yield 8 servings

This minestrone-style soup -- hearty, healthy, satisfying and loaded with veggies and pasta -- makes a delicious one-pot meal.


1 tablespoon olive oil
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped red onion
1/2 cup coarsely chopped celery
1 cup small zucchini chunks
2 ounces prosciutto, chopped
1 teaspoon minced garlic
1 cup peeled carrots, cut in small chunks or baby carrots
6 cups fat-free chicken broth or vegetable broth
1 (14 1/2-ounce) can diced tomatoes, drained
1 (15-ounce) can white navy beans, rinsed and drained
3/4 cup small penne pasta
1 teaspoon dried basil leaves
1 cup packed baby spinach leaves
Salt and pepper to taste
Grated Parmesan cheese, optional


  1. Heat olive oil  in a nonstick pot and sauté green pepper, onion, and celery for 5 minutes before adding zucchini, prosciutto, garlic and carrots; saute an additional 3-5 minutes.
  2. Add broth, tomatoes, and beans, then bring to a boil.
  3. Toss in pasta and cook for 6-8 minutes. Add basil and spinach. Spinach should be wilted.
  4. Season to taste and garnish with parmesan cheese.



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