Print Recipe

Learn how to make this warm and hearty minestrone soup with this recipe video!



  • 1 chopped onion
  • 1 cup chopped carrot
  • 2 minced garlic cloves
  • 3 cans (14.5 ounces each) low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 cups chopped cabbage
  • 1 teaspoon basil (optional)
  • 1 teaspoon oregano (optional)
  • 2 cups cooked red kidney beans (canned or dried)
  • salt and pepper to taste


  1. Spray a large pot with nonstick cooking spray. Cook onions, carrots, and garlic for 5 minutes.
  2. Add broth, tomato paste, cabbage, basil, and oregano
  3. Bring to a boil. Reduce heat to medium and cook for 15 minutes or until all vegetables are tender.
  4. Add kidney beans and cook for 5 more minutes. Add salt and pepper to taste.
  5. Refrigerate leftovers