Nutritious Vegetable Minestrone Soup

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
• ½ teaspoon onion powder
• salt and ground black pepper to taste

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook it until it’s tender but still has a bit of bite, about 11 minutes. Once done, drain and set aside.

Step 2

While the pasta cooks, heat some oil in a big saucepan over medium heat. Toss in the orange and red bell peppers, celery, carrots, and garlic. Cook everything together, stirring now and then, until the veggies start to soften, about 5 minutes.

Step 3

Pour in the tomato soup along with half a can of water. Add the potatoes, chicken broth, basil, onion powder, salt, and pepper. Give it all a good stir, then bring the mixture to a boil.

Step 4

Once boiling, lower the heat and let it simmer gently for about an hour, so the flavors really come together. When you’re ready to eat, ladle the soup over the cooked pasta and enjoy!