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4.63 from 8 votes

Delicious Minestrone Soup

6 Green, 2 Blue, and 2 Purple points per serving.
Makes: 8 servings.
Calories: 241
Author: Alisha Hughes

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 cup carrots, sliced or chopped
  • 1 onion, chopped
  • 1 small zucchini, chopped
  • 2 garlic cloves, minced
  • 6 cups fat-free beef broth
  • 1 (15.5 ounce) can kidney beans, rinsed and drained
  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 cup Ditalini pasta
  • 1 (.5 ounce) packet dry Knorr Pesto Sauce Mix
  • 2 tablespoons fresh parsley, snipped

Instructions

  • Heat oil in a large stockpot. Add carrots, onion, and zucchini to the stockpot and cook until softened about 6 minutes, stirring occasionally.
  • Add garlic and cook 30 seconds.
  • Add broth, kidney beans, chickpeas, tomatoes, pasta, and pesto mix. Bring soup to a boil. Bring down to a simmer and cooked covered about 15-20 minutes or until pasta and vegetables are tender.
  • Mix in parsley.