Minestrone Lo-Cal

A full-bodied minestrone that happens to be light on calories but loaded with vegetables. Potatoes, zucchini, green beans, carrots, and celery all simmer together in a tomato and beef broth base with broken spaghetti stirred in for substance.

The twist here is the method: everything cooks in a single covered casserole dish in the microwave. No stovetop babysitting, no stirring a pot for an hour. Combine, cover, and let the microwave do the work. Stir once or twice during cooking and the vegetables come out tender without turning to mush.

Breaking the spaghetti into short pieces before adding it to the casserole means it cooks right in the broth, absorbing flavor as it softens. The starch from the pasta also thickens the broth slightly, giving the soup more body.

Basil and parsley keep the flavor profile clean and bright. This is Italian comfort in a bowl without any of the heaviness that usually comes with it.

Pro Tips

• Slice vegetables thinly and uniformly so everything cooks at the same rate in the microwave.
• Use a microwave-safe casserole with a vented lid. Trapped steam builds pressure fast.
• Let the soup rest covered for 5 minutes after cooking. The potatoes and pasta finish softening in the residual heat.
• Season after cooking since the broth concentrates as it reduces.

Variations

• Add a can of drained kidney beans or cannellini beans for extra protein and fiber.
• Stir in a handful of fresh spinach or kale in the last few minutes.
• Swap beef bouillon for vegetable broth to make this fully vegetarian.