Quick Minestrone Soup | University of Maryland Extension

Ingredients

• 1 cup cooked, whole wheat pasta
• 1 16-ounce package frozen mixed vegetables
• 2 cups low-sodium vegetable broth
• 1 15 ½ ounce can kidney beans, rinsed and drained
• 1 (16-ounce) can low-sodium tomatoes
• 2 Tablespoons parsley, chopped
• 1 teaspoon Italian seasoning
• ¼ teaspoon pepper