Tuna Minestrone with Parmesan Cheese


  • 1 can (12 ounces) canned tuna, drained and chunked
  • 1 can (14-1/2 ounces) ready-cut
  • Italian-style tomatoes, undrained
  • 1 can (15-1/4 ounces) kidney beans, drained
  • 1/8 teaspoon ground red pepper
  • 1/4 cup tomato paste
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon salt
  • 2 cans (14-1/2 ounces each) chicken broth plus water to equal 4 cups
  • 1/2 cup uncooked small shell pasta
  • 2 cups Italian-style frozen vegetables (zucchini, carrots, cauliflower, Italian green beans, lima beans)
  • 3 cups fresh romaine lettuce, cut crosswise in 1-inch strips
  • Freshly grated Parmesan cheese
  • In 4-quart saucepan, combine chicken broth mixture, tomatoes with liquid, kidney beans, tomato paste, herb seasoning, salt and red pepper; bring to a boil over high heat. Add pasta and frozen vegetables; simmer 8 minutes. Remove from heat; add tuna and romaine. Serve with cheese.
  • Prep Time: 10 minutes
  • Makes 8 servings
Nutrition Facts per Serving
  DVI
Nutrients Units Total std %
Calories kcal 150 2000 7%
Fat g 2.00 65 3%
Saturated Fat g .29 20 1%
Cholesterol mg 15.63 300 5%
Sodium mg 988 2400 41%
Carbohydrate g 19.63 300 6%
Diet Fiber g 3.61 25 14%
Total Sugar g 4.83 - -%
Protein g 15.81 50 32%
Vit C mg 16.69 60 28%
Vit A mcg_RE 259 1000 26%
Calcium mg 47.94 1000 5%
Iron mg 1.82 18 10%