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30-Minute Minestrone

By: Betty Claycomb

"'This simple, chunky soup is low in calories,' Betty Claycomb of Alverton, Pennsylvania jots. 'The beef broth's seasoned nicely, while the spinach adds a refreshing difference.'"

Rate/Review | Read Reviews (22)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water
1 (14.5 ounce) can Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper

Directions

In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared with low-sodium bouillon) equals 88 calories, 178 mg sodium, 0 cholesterol, 14 gm carbohydrate, 3 gm protein, 2 gm fat. Diabetic Exchanges: 1 starch.