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Serve this colorful and tasty soup next time your family wants an Italian meal. Or better yet, pack some up for a healthy lunch.

Yield: 17 Servings      Serving Size: 1 cup

Vegetable Minestrone Soup

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  • 2 cups peas frozen
    3 medium zucchini coarsely chopped
    3 medium yellow (summer) squash coarsely chopped
    1 cup green beans fresh, snapped in 3
    5 medium celery stalks, diced
    large red bell pepper diced
    1 cup carrots chopped
    2 15-oz cans kidney beans rinsed and drained
    1 15-oz can cannellini beans (white kidney beans) rinsed and drained 2 15-oz cans diced tomatoes
    5 cloves garlic minced
    6 cups water
    1 tablespoon olive oil
    1/2 teaspoon black pepper
    1/2 teaspoon salt or to taste
    1 tablespoon oregano dried
    1 tablespoon basil dried
    1 teaspoon onion powder
    1/2 cup fresh parsley chopped

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