Low-Fat Minestrone Soup

Name: Low-Fat Minestrone Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams garbanzo beans , rinsed and drained; 397 grams kidney beans , rinsed and drained; 794 grams whole tomatoes , undrained; 237 milliliters carrot (about 2 medium); 237 milliliters chopped celery (about 2 medium stalks); 1 Tbsp dried basil; 237 milliliters dry red wine; 283 grams package frozen chopped spinach , thawed and squeezed to drain; 2 garlic cloves , finely chopped; 710 milliliters chopped green cabbage (about 1/2 medium head); 1 2 cup onion (about 1 ); 1 teaspoons dried oregano; 0 teaspoons pepper; 1 teaspoon salt; 946 milliliters tomato juice (i use a whole large can); 946 milliliters vegetable broth (ive used vegetable broth cubes or canned broth); 1 Tbsp vegetable oil; 473 milliliters chopped zucchini (about 2 small)

Low-Fat Minestrone Soup might be just the Mediterranean recipe you are searching for. This main course has 297 calories, 14g of protein, and 5g of fat per serving. This gluten free and vegan recipe serves 6. A mixture of garbanzo beans, celery, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.