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Healthy Vegetable Minestrone Soup - Lunch Version

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Healthy Vegetable Minestrone Soup - Lunch Version

Abbi
The Cook
6 Servings
15 Ingredients
4 Comments

This Minestrone Soup recipe is chock full of vegetables in a chicken or vegetable stock base. Add chicken to make it a little more hearty or leave the chicken out and use vegetable stock to make it vegetarian. Either way, it makes a quick lunch that easy to serve from freezer to table and is healthy, low-calorie and quite tasty

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6 Servings
15 Ingredients
4 Comments

Ingredients

  • ½ cups dice Onion
  • ½ cups slice Carrot
  • ½ cups slice Celery
  • 1 teaspoon mince Garlic, Cloves
  • 1 tablespoon Olive Oil
  • 4 cups Chicken Broth/Stock
  • 14 ½ ounces Diced Tomatoes, Canned
  • 16 ounces Mixed Vegetables, Frozen
  • 2 ounces Elbows
  • 1 teaspoon Salt
  • ¼ teaspoons Basil, Dried
  • ¼ teaspoons Oregano, Dried
  • ¼ teaspoons Black Pepper
  • 1 cup cook and dice Chicken, Boneless Breasts
  • 1 cup chunk Zucchini

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large soup pot, saute onion, carrot, celery and garlic in oil until tender.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large soup pot, saute onion, carrot, celery and garlic in oil until tender.
  2. Add broth, tomatoes, vegetables, macaroni and seasonings.
  3. Bring to a boil.
  4. Reduce heat; simmer uncovered 5 minutes.
  5. Add chicken and zucchini and cook until zucchini is crisp tender.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
180
Total Fat
4g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
24mg
Sodium
1082mg
Total Carbohydrates
23g
Fiber
2g
Sugar
4g
Protein
12g
WW Freestyle
2

Categories

shellfish-free, fish-free, soy-free, diet, dairy-free, traditional, summer, winter, fall, spring, nut-free, egg-free, all-in-one-meal, kosher, wwfreestyle, wwfreestyle0-2, soup/stew/chili

Categories

shellfish-free, fish-free, soy-free, diet, dairy-free, traditional, summer, winter, fall, spring, nut-free, egg-free, all-in-one-meal, kosher, wwfreestyle, wwfreestyle0-2, soup/stew/chili

4 Comments

Join the discussion

  1. if I wanted to make this into a freezer crock pot meal All I would need to do it leave the broth and pasta out until day of cooking right? This sounds yummy

    Reply

    1. I think you could combine all ingredients in the crock pot, except the pasta and cook on low for about 8 hours. Then, add pasta and cook for about 30 minutes on high until it is cooked through. I think you could also combine everything except pasta and freeze like the previous comment mentioned and then thaw and proceed with the above instructions.

      Reply