Canned goods can be a huge time saver, and still be perfectly healthy for you. It’s really all about reading the label and choosing the varieties that have no added sodium, or are low-sodium. Using a bit of whole wheat pasta helps you meet the USDA’s recommendation to make half your daily grains whole. Nutrition (per serving) Calories: 180; total fat: 3g; saturated fat: 0.5g; protein: 9g; carbohydrates: 30g; sugar: 6g; fiber: 6g; sodium: 270mg

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Makes 8 servings

Prep time 10 min.

Cook time 20 min.

Ingredients

2 tsp extra-virgin olive oil 1 cup onion, chopped 2 stalks celery, diced 2 carrots, diced 2 cups mushrooms, wiped clean and chopped 2 cloves garlic, minced 1/3 pound green beans, rinsed, trimmed and cut into 1" to 2" pieces (about 1 1/2 cups) 1 (15.5 oz) can low-sodium garbanzo beans, drained and rinsed 1 (15 oz) can Italian-style diced tomatoes 1 (32 oz) box of low-sodium chicken broth (can sub. vegetable broth) 1/2 cup whole-wheat medium shell pasta 1 tsp dried basil ¼ tsp garlic powder ¼ tsp thyme ½ tsp dried rosemary, crushed in the palm of your hand ½ tsp whole dried oregano, smashed between the palms of your hands Salt and pepper, to taste 2-3 Tbsp Parmesan cheese

How to make it

Heat the olive oil in a large pot over medium-high heat. Add onion, celery, and carrots. Stir and heat vegetables until softened, about 5 minutes. Add mushrooms, garlic, and green beans to the pot. Stir to combine with other vegetables, and heat until softened, about 3 minutes. Add remaining ingredients, except for Parmesan cheese. Bring soup to a boil. Lower heat, and simmer for about 10 minutes.  Ladle soup into bowls, and top with approximately one teaspoon of grated cheese.

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Canned goods can be a huge time saver, and still be perfectly healthy for you. It’s really all about reading the label and choosing the varieties that have no added sodium, or are low-sodium. Using a bit of whole wheat pasta helps you meet the USDA’s recommendation to make half your daily grains whole.

Nutrition (per serving)

Calories: 180; total fat: 3g; saturated fat: 0.5g; protein: 9g; carbohydrates: 30g; sugar: 6g; fiber: 6g; sodium: 270mg

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 8 servings

Prep time 10 min.

Cook time 20 min.

Ingredients

2 tsp extra-virgin olive oil 1 cup onion, chopped 2 stalks celery, diced 2 carrots, diced 2 cups mushrooms, wiped clean and chopped 2 cloves garlic, minced 1/3 pound green beans, rinsed, trimmed and cut into 1" to 2" pieces (about 1 1/2 cups) 1 (15.5 oz) can low-sodium garbanzo beans, drained and rinsed 1 (15 oz) can Italian-style diced tomatoes 1 (32 oz) box of low-sodium chicken broth (can sub. vegetable broth) 1/2 cup whole-wheat medium shell pasta 1 tsp dried basil ¼ tsp garlic powder ¼ tsp thyme ½ tsp dried rosemary, crushed in the palm of your hand ½ tsp whole dried oregano, smashed between the palms of your hands Salt and pepper, to taste 2-3 Tbsp Parmesan cheese

How to make it

Heat the olive oil in a large pot over medium-high heat. Add onion, celery, and carrots. Stir and heat vegetables until softened, about 5 minutes. Add mushrooms, garlic, and green beans to the pot. Stir to combine with other vegetables, and heat until softened, about 3 minutes. Add remaining ingredients, except for Parmesan cheese. Bring soup to a boil. Lower heat, and simmer for about 10 minutes.  Ladle soup into bowls, and top with approximately one teaspoon of grated cheese.

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Makes 8 servings

Prep time 10 min.

Cook time 20 min.

Ingredients

2 tsp extra-virgin olive oil 1 cup onion, chopped 2 stalks celery, diced 2 carrots, diced 2 cups mushrooms, wiped clean and chopped 2 cloves garlic, minced 1/3 pound green beans, rinsed, trimmed and cut into 1" to 2" pieces (about 1 1/2 cups) 1 (15.5 oz) can low-sodium garbanzo beans, drained and rinsed 1 (15 oz) can Italian-style diced tomatoes 1 (32 oz) box of low-sodium chicken broth (can sub. vegetable broth) 1/2 cup whole-wheat medium shell pasta 1 tsp dried basil ¼ tsp garlic powder ¼ tsp thyme ½ tsp dried rosemary, crushed in the palm of your hand ½ tsp whole dried oregano, smashed between the palms of your hands Salt and pepper, to taste 2-3 Tbsp Parmesan cheese

How to make it

Heat the olive oil in a large pot over medium-high heat. Add onion, celery, and carrots. Stir and heat vegetables until softened, about 5 minutes. Add mushrooms, garlic, and green beans to the pot. Stir to combine with other vegetables, and heat until softened, about 3 minutes. Add remaining ingredients, except for Parmesan cheese. Bring soup to a boil. Lower heat, and simmer for about 10 minutes.  Ladle soup into bowls, and top with approximately one teaspoon of grated cheese.

Makes 8 servings

Prep time 10 min.

Cook time 20 min.

Prep time 10 min.

Cook time 20 min.

Prep time

10 min.

Cook time

20 min.

Ingredients

  • 2 tsp extra-virgin olive oil
  • 1 cup onion, chopped
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 cups mushrooms, wiped clean and chopped
  • 2 cloves garlic, minced
  • 1/3 pound green beans, rinsed, trimmed and cut into 1" to 2" pieces (about 1 1/2 cups)
  • 1 (15.5 oz) can low-sodium garbanzo beans, drained and rinsed
  • 1 (15 oz) can Italian-style diced tomatoes
  • 1 (32 oz) box of low-sodium chicken broth (can sub. vegetable broth)
  • 1/2 cup whole-wheat medium shell pasta
  • 1 tsp dried basil
  • ¼ tsp garlic powder
  • ¼ tsp thyme
  • ½ tsp dried rosemary, crushed in the palm of your hand
  • ½ tsp whole dried oregano, smashed between the palms of your hands
  • Salt and pepper, to taste
  • 2-3 Tbsp Parmesan cheese

How to make it

Heat the olive oil in a large pot over medium-high heat. Add onion, celery, and carrots. Stir and heat vegetables until softened, about 5 minutes. Add mushrooms, garlic, and green beans to the pot. Stir to combine with other vegetables, and heat until softened, about 3 minutes. Add remaining ingredients, except for Parmesan cheese. Bring soup to a boil. Lower heat, and simmer for about 10 minutes.  Ladle soup into bowls, and top with approximately one teaspoon of grated cheese.

Heat the olive oil in a large pot over medium-high heat. Add onion, celery, and carrots. Stir and heat vegetables until softened, about 5 minutes.

Add mushrooms, garlic, and green beans to the pot. Stir to combine with other vegetables, and heat until softened, about 3 minutes.

Add remaining ingredients, except for Parmesan cheese. Bring soup to a boil.

Lower heat, and simmer for about 10 minutes.

 Ladle soup into bowls, and top with approximately one teaspoon of grated cheese.

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