Prep time: 5 minutes
Cook time: 20 minutes

Ingredients:

1 box (32 ounces or 4 cups) low-sodium chicken broth (can substitute with beef or vegetable)
2 cans (14.5 ounces each) no-salt-added petite diced tomatoes
1 can (15.5 ounces) no-salt-added kidney beans, rinsed and drained
1 medium zucchini, diced
1 teaspoon garlic powder
1/4 teaspoon onion powder
3/4 cup dry, small shell pasta (or any small pasta)
1 can (14.5 ounces) mixed vegetables, rinsed and drained
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
2 tablespoons grated Parmesan cheese (optional)

Directions:

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
2. Wash zucchini under cool, running water.
3. In a large pot, add the broth, tomatoes, beans, zucchini, garlic powder, and onion powder. Stir to combine.
4. Bring to a boil and add the pasta. Then reduce to low heat.
5. Let simmer for 8 to 10 minutes.
6. Add the canned vegetables, Italian seasoning, salt, and stir.
7. Sprinkle with Parmesan, if using, and serve.
8. Refrigerate leftovers within two hours.

Makes 5 servings
Serving size: 1 1/2 cups
Cost per recipe: $6.83
Cost per serving: $1.37

Nutrition facts per serving: 210 calories; 1.5g total fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 610mg sodium; 37g total carbohydrate; 12g dietary fiber; 7g total sugars; 0g added sugars; 14g protein; 0% Daily Value of vitamin D; 6% Daily Value of calcium; 10% Daily Value of iron; 20% Daily Value of potassium

Source: Adapted from Minestrone Soup by the Supplemental Nutrition Assistance Program and Streamlined Minestrone Soup by Plan, Eat, Move.