Beany Minestrone Soup
By Mary McDougall
Serves: 8
Prep Time: 20 min
Cook Time: 60 min
Ingredients
1
Onion, chopped
2 Tsp
Garlic, minced
2 Stalks
Celery, sliced
2
Carrots, sliced
6 1/2 Cups
Vegetable broth
15 Ounce Can
Fire roasted tomatoes, chopped
8 Ounce Can
Tomato sauce
6-8
Fingerling potatoes, sliced
1 1/2 Cups
Fat-free refried beans
1
Bay leaf
2 Tbsp
Parsley flakes
1 1/2 Tsp
Basil
1 1/2 Tsp
Oregano
Several Twists
Freshly ground pepper
15 Ounce Can
Kidney beans, drained and rinsed
3/4 Cup
Frozen corn kernels
1/2 Cup
Uncooked whole wheat elbows
2 Cups
Swiss chard, chopped
1 Tsp
Balsamic vinegar
Directions
1
Place the onions, garlic, celery and carrots in a large pot with 1/2 cup of the vegetable broth. Cook, stirring frequently for about 5 minutes, until onions are softened. Add the remaining broth, tomatoes, tomato sauce, potatoes, refried beans, bay leaf, parsley, basil, oregano and black pepper. Bring to a boil, reduce heat, cover and simmer for 25 minutes, stirring occasionally to smooth out the refried beans. Add the kidney beans, corn and whole wheat elbows. Continue to cook for 20 minutes. Stir in the chard and balsamic vinegar and cook an additional 10 minutes until chard is softened. Remove bay leaf before serving.
Hint: If you do not have leftover beans in your refrigerator, substitute one 15 ounce can of fat-free refried beans.
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