Minestrone Soup

Preparation time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 6


3 tbsp olive oil
1 clove of garlic, chopped
1 medium onion, chopped
3 carrots, diced
3 medium potatoes, diced
1 bay leaf
½ head of cabbage, cored and shredded
1 (14-oz) can diced tomatoes
6 cups of low-sodium vegetable broth
1 (14-oz) can of low-sodium kidney beans, rinsed and drained
2 oz whole wheat pasta (elbows, ziti or penne)
Salt and pepper to taste


  • Heat the olive oil in a large saucepan over medium high heat. Add garlic and fry until turning to a light gold.
  • Add onions, carrots, potatoes and bay leaf. Cover and turn down the heat to medium-low to sweat the vegetables until they begin to soften. Stir occasionally.
  • When the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins to soften.
  • Remove lid and turn the heat up to medium-high. Mix in the tomatoes and cook until the tomato takes on an orangey color. Add the vegetable broth. Bring to boil, cover then turn down heat to simmer.
  • Cook for 25 minutes, then add the beans. Bring to a simmer again and add the pasta. Adjust seasoning as desired.
  • Cover and cook for another 10 minutes, or until the pasta is done. Discard bay leaf.

*Adapted from www.cookforyourlife.org