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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 93.6
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 32.1 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.9 g

View full nutritional breakdown of Homemade Minestone soup calories by ingredient
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Homemade Minestone soup

Submitted by: IRISHEI

Introduction

Great vegetables and broth makes a delicious soup and complete meal. This is one of my comfort foods. Great vegetables and broth makes a delicious soup and complete meal. This is one of my comfort foods.
Number of Servings: 10

Ingredients

    Pam cooking spray
    2 tsp. e.v. olive oil
    1 cup diced onions
    3 garlic cloves, crushed
    4 celery stalks, diced
    4 carrots, sliced
    herbs de provence- seasoning
    s+p, to taste
    1/2 zucchini, washed and unpeeled
    1/2 yellow squash, washed and unpeeled
    15.5 oz. can light red kidney beans
    32 oz. carton vegetable broth

    On the side, I cook about 1 cup whole wheat small shells and do not add to soup. when soup is served, dish out 1/4 cup into bowl and spoon soup over top.
    1/4 c pasta, needs to be counted separate, depending
    on amount you eat.

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Directions

Spray pam into large soup pot. Add 2 tsp. e.v. olive oil.
Add 1 cup diced onion, 4 celery stalks,diced, 4 carrots sliced,
and 3 crushed garlic cloves. Saute until soft about 5 minutes.
Add 1 T. herbs de provence seasoning (or else, thyme or basil)
S+P to taste. Wash ahead zucchini and squash with veg. brush. Cut in half. Add 1/2 sliced, unpeeled zucchini and 1/2 sliced, unpeeled yellow squash into pot.
Drain and Rinse kidney beans. Add beans to pot.
Add 1 32 oz. carton Vegetable broth (or chicken). Bring to a boil. Then simmer for 25 minutes until done.

On the side I cook about 1 cup whole wheat small shells or any small pasta, whole wheat. DO NOT add to pot.
Hold for serving and then spoon 1/4 oz. shells into bowl and add 1 cup soup to top and serve hot.

1 cup = serving size
remember to add 1/4 c pasta or amount you add to bowl when serving (to your points plus, separately)

Number of Servings: 10

Recipe submitted by SparkPeople user IRISHEI.






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