Ultimate Veggie Minestrone Soup: A Hearty and Delicious Recipe

Ingredients

• 2 cups of wholesome whole wheat pasta
• A dash of vegetable oil, just a teaspoon will do
• A medley of colors with sliced orange and red bell peppers
• Crunchy celery and vibrant carrots, each a cup
• A hint of pungent garlic, finely minced
• A generous can of reduced-sodium tomato soup, twenty-six ounces
• Thirteen fluid ounces of pure water to thin it out
• Tender diced potatoes from a can, rinsed clean
• A can of reduced-sodium chicken broth, fourteen ounces
• Enhance with dried basil and a touch of onion powder
• Season with salt and freshly ground black pepper to your liking

Step 1

Start by bringing a generously salted large pot of water to a gentle boil. Gently introduce the pasta and cook it until it reaches that perfect balance of tenderness and firmness, which usually takes around 11 minutes. Once ready, drain the pasta and set it aside.

Step 2

In a sizeable saucepan over medium heat, warm up some oil. Toss in a colorful mix of orange bell pepper, red bell pepper, celery, carrots, and garlic. Sauté these veggies until they become slightly tender, for about 5 minutes, stirring them occasionally.

Step 3

Next, pour in some tomato soup along with half a can of water into the saucepan. Add in chunks of potatoes, chicken broth, a sprinkle of basil, a dash of onion powder, and a pinch of salt and pepper. Stir everything together until well combined. Let it come to a gentle boil, then lower the heat and let it simmer for about an hour to allow the flavors to meld beautifully.

Step 4

To serve, ladle this hearty and flavorful sauce over the cooked pasta, and enjoy a delicious and satisfying meal!