Photo of Vegetarian minestrone soup with escarole by WW

Vegetarian minestrone soup with escarole

7
5
1
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
8
Difficulty
Easy
This hearty take on minestrone soup features 2 types of beans and tons of delicious veggies. Cook up a bit pot for chilly fall nights.

Ingredients

olive oil

1 tsp(s), Extra Virgin

uncooked onion(s)

1 cup(s), diced

uncooked carrot(s)

1 cup(s), diced

table salt

1½ tsp(s), divided

black pepper

¼ pinch

escarole

3 cup(s), washed, chopped

minced garlic

1 tbsp(s)

crushed red pepper flakes

tsp(s)

fat free vegetable broth

8 cup(s)

canned diced tomatoes

30 oz, in Italian seasoning (two 15 oz cans)

chickpeas

15 oz, 1 can, rinsed and drained

canned kidney beans

15 oz, 1 can, rinsed and drained

uncooked whole wheat pasta

12 oz, such as shells or elbows (about 1 1/2 cups)

frozen cut green beans

1 cup(s)

grated Parmesan cheese

¼ oz

basil

¼ cup(s), chopped

Instructions

  1. Heat oil over medium heat in a large stock pot. Add onion, carrot, ½ tsp salt and ¼ tsp pepper and cook, stirring frequently, until softened (10 minutes). Add escarole and sauté for 1 minute to wilt. Add garlic and red pepper and cook for 1 minute. Add stock tomatoes, chick peas, kidney beans, and green beans and bring to a boil. Add pasta and cook according to package instructions (7 minutes). Stir in additional 1 tsp salt, parmesan, and basil and serve.

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