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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 91.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 340.6 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 3.1 g

View full nutritional breakdown of Minestrone Soup calories by ingredient
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Minestrone Soup

Submitted by: CLRWILLIAMS25

Introduction

Adapted from minestrone soup recipe on about.com Adapted from minestrone soup recipe on about.com
Number of Servings: 18

Ingredients

    *Summer Squash, 4 cup, sliced
    Carrots, raw, 3 cup, chopped
    Canned diced tomatoes, 1- 28oz can (not drained)
    vegetable broth (low sodium), 4 cups
    Celery, raw, 1.5 cup, diced
    Onions, raw, 2 cup, chopped
    Broccoli, fresh, 2 cup, chopped
    Garlic, 3 cloves, minced
    *Beans, Goya Dry Pinto Beans 1 cup
    *pasta uncooked, 200 gram(s)
    Spinach, fresh, 1 cup
    Salt, 0.55T
    Basil, 1 tbsp
    add pepper to taste

Tips

I used my homemade vegetable broth, which has very little salt. The original recipe called for green beans in place of broccoli, but I just used what I had on hand.


Directions

If you use dry beans like I did, either soak them overnight or start boiling them about an hour before you start the rest of the soup. (bean boiling time not included in cooking time.

Chop all vegetables. Add all ingredients to large stock pot except pasta. Simmer on low for 1 hour, or until vegetables are tender. Add uncooked pasta to stock pot and simmer for another 20 minutes.

Serving Size: Makes 18 1-cup servings






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