Microwave Minestrone Recipe
Daily Value: 20%
Low-Fat-Abs, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||365µg||91%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
This healthy soup is made with a variety of vegetables and some pasta. It's a great appetizer or perfect to eat during the cold weather.
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup zucchini
- 1/2 cup diced sweet yellow pepper
- 1 small onion, chopped
- 1 tablespoon California Olive Ranch® Olive Oil
- 15 ounces cannellini or white kidney beans, rinsed and drained
- 14 1/2 ounces beef broth
- 1 cup medium pasta shells, cooked and drained
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
In a 2-quart microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper, and onion.
Drizzle with oil; toss to coat.
Cover and microwave on high for 3 minutes. Stir in the remaining ingredients.
Cover and cook on high for 9-11 minutes.
Recipe DetailsServings: 5
Special Designations: Healthy
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