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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

Makes 8 Servings
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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.