Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

skinny minni-strone (sallye)

(1 rating)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

This is my skinny version of the Italian classic Minestrone soup. You will notice to cut down on the calories, that it calls for just a smidgen of pasta. However, I don't think it loses any of the flavor or goodness of the traditional version. You be the judge when you try it.

►
(1 rating)
yield 4 generous servings
prep time 5 Min
cook time 40 Min
method Stove Top

Ingredients For skinny minni-strone (sallye)

  • 2
    ribs celery
  • 1 md
    white onion
  • 1 md
    zucchini
  • 1 md
    carrot
  • 1 clove
    garlic
  • 1/2 md
    head of cabbage
  • 2 Tbsp
    olive oil
  • 1 can
    diced tomatoes, 14-16 ounce size
  • 2 tsp
    fresh basil (or 1 tsp dried)
  • 2 tsp
    fresh oregano (or 1 tsp dried)
  • 4 c
    (32 ounces) chicken broth (low sodium/low fat)
  • 1 c
    green beans
  • 1/4 c
    quinoa or orzo
  • 1/2 tsp
    each salt and ground black pepper

How To Make skinny minni-strone (sallye)

  • 1
    Clean celery and cut into 2" long pieces, place in food processor. Peel onion, quarter and place quarters in food processor. Peel garlic clove and add to food processor. Pulse until coarsely chopped. Set aside.
  • 2
    Cut zucchini and carrot into thin slices.
  • 3
    Shred cabbage coarsely.
  • 4
    Place heavy large saucepan over medium high heat. Add olive oil.
  • 5
    When oil just begins to "ripple", stir in the celery/onion/garlic mixture and cook, stirring frequently until vegetables are translucent (do not brown)
  • 6
    Add carrots and cabbage and continue to cook, stirring frequently just until cabbage begins to wilt.
  • 7
    Add tomatoes and beef broth to saucepan, then add spices. Add orzo or quinoa. Turn heat down to low and simmer for 20 minutes at a low heat.
  • 8
    Add water if needed to keep about 4 to 6 cups of liquid. The pasta will soak up a lot of liquid. Add zucchini and green beans, and continue to cook for about 10 more minutes until vegetables and quinoa are tender.
  • 9
    Serve while hot.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT