Healthy Veggie Minestrone Soup - cooking recipe

Ingredients
    2 cups whole wheat pasta
    1 teaspoon vegetable oil
    1 cup sliced orange bell pepper
    1 cup sliced red bell pepper
    1 cup sliced celery
    1 cup sliced carrots
    1 teaspoon minced garlic
    1 (26 ounce) can reduced-sodium tomato soup
    13 fluid ounces water
    1 (15 ounce) can diced potatoes, drained and rinsed
    1 (14 ounce) can reduced-sodium chicken broth
    1 tablespoon dried basil
    1/2 teaspoon onion powder
    salt and ground black pepper to taste
Preparation
    Bring a large pot of lightly salted water to a boil; add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
    Heat oil in a large saucepan over medium heat; add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes.
    Pour tomato soup plus 1/2 can water into saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer until flavors combine, about 1 hour. Serve over cooked pasta.

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