Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a wonderful low-fat, vegetarian recipe that my family loves. It comes from a Betty Crocker Low-Fat cookbook.

Ingredients Nutrition

Directions

  1. Heat oil in 8 qt dutch oven over medium heat.
  2. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
  3. Stir in remaining ingredients except cheese, break up tomatoes.
  4. Heat to boiling; reduce heat.
  5. Cover and simmer 1 hour.
  6. Serve with grated parmesan cheese.
  7. Freezes well.
  8. Sometimes I cook pasta and add it to the bowl before I ladle out the soup, but it is good as is. Don't add the pasta directly to the soup as it will break down and become a starchy mess.
  9. Enjoy!
Most Helpful

5 5

Delish! Thanks Weejee for a fantastic tasting and simple recipe! I followed Janny7's comment about adding the pasta the last 20 minutes, it turned out great.

5 5

Thanks for this recipe, Weejee. I've been making it for the last couple of years and it has become MY minestrone recipe. The only changes I've made is to use chicken broth instead of veggie, simply because I like the taste better. And I always add uncooked pasta during the last 20 minutes of simmering. I haven't had a problem with it becoming a starchy mess. In fact, it seems to make the broth a little thicker, which I like.

5 5

Delish! I made this exactly as directed by using Shiraz for the wine - not the dryest - but it was open, lol. I also used the whole large can of tomato juice. This smelled sooooo good while it was cooking! And it was very tasty indeed. And I think is usually true, but it was even better the next day. We had a little bit of leftover beef roast and DH asked me to add some of that to the leftovers - that turned out very good too. Thanks Weejee for some great comfort food! Made for PAC Spring 2008.