Nutritional Info
- Amount Per Serving
- Calories: 153.1
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 144.3 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 7.1 g
- Protein: 6.2 g
View full nutritional breakdown of Minestrone Soup calories by ingredient
Minestrone Soup
This is a SparkPeople.com Recipe (what's this)
Introduction
A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots. A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.Ingredients
- 1/4 cup olive oil
- 1 clove garlic, minced or 1/8 tsp garlic powder
- 1-1/3 cup coarsely chopped onion
- 1-1/2 cup coarsely chopped celery and leaves
- 1 can (6 oz.) tomato paste
- 1 tablespoon chopped fresh parsley
- 1 cup sliced carrots, fresh or frozen
- 4-3/4 cup shredded cabbage
- 1 can (1 lb.) tomatoes, cut up
- 1 cup canned red kidney beans, drained and rinsed
- 1-1/2 cup frozen peas
- 1-1/2 cup fresh green beans
- dash hot sauce
- 11 cups water
- 2 cups uncooked, broken whole wheat spaghetti
Directions
1. Heat oil in a 4-quart saucepan.
2. Add garlic, onion, and celery and sauté about 5 minutes.
3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
5. Add uncooked spaghetti and simmer 2-3 minutes only.
Yield: 16 servings--Serving Size: 1 cup
2. Add garlic, onion, and celery and sauté about 5 minutes.
3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
5. Add uncooked spaghetti and simmer 2-3 minutes only.
Yield: 16 servings--Serving Size: 1 cup
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
Member Ratings For This Recipe
-
4 of 4 people found this review helpfulWhen I make soup that includes pasta, I always cook the pasta separately and add it to the soup just before I serve it. I find if I have cooked pasta in leftover soup, it continues to absorb liquid and get soft and gummy. Store leftovers separately, then enjoy an encore performance. - 3/12/08
Was this review helpful?
-
Incredible!
2 of 2 people found this review helpfulgreat basic recipe-I just added some fresh basil, some oregano, and rosemary. I thought about adding chicken broth in place of water but didn't because of sodium, however I did end up adding 2 tablespoons of sea salt. I think I will use low sodium chicken broth next time. - 5/15/08
Was this review helpful? -
1 of 1 people found this review helpful -
Very Good
1 of 1 people found this review helpful -
Very Good
1 of 1 people found this review helpful -
1 of 1 people found this review helpfulAs LADYLYN said: good basic recipe. Try using basil, thyme, oregano, rosemary, and bay leaf for spices. Chicken broth/bouillon, not just plain water, & low fat, low sodium sausage will deepen the flavor of the broth & beans. (I use gluten free in all instances...so, rice or quinoa pasta as well.) - 3/6/08
Was this review helpful? -
Very Good
-
Incredible!
-
Very Good
-
Incredible!
-
Very Good
-
0 of 1 people found this review helpful -
Incredible!
Everyone loved this. I added beef bullion in the water. I also added rosemary, thyme, basil, oregano, and used jarred minced garlic. I cooked the onion, garlic, carrot, spices, and celery in the olive oil and then let it simmer while I made the broth. Then I combined everything...marvelous. - 1/10/11
Was this review helpful? -
Very Good
-
Very Good
-
Very Good
-
Incredible!
