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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 99.6
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 483.2 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Ruth's Minestrone calories by ingredient
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Ruth's Minestrone

Submitted by: ANTIOCHIA

Introduction

A light vegan soup, chock full of veggies! A light vegan soup, chock full of veggies!
Number of Servings: 12

Ingredients

    1 cup chopped onions
    1 cup diced celery
    1 cup diced carrots
    3 garlic cloves, minced
    7 cups water
    2 14.5-oz cans diced tomatoes (or use 1 can tomatoes and then use the can to measure 1 can's amount of V-8 or tomato juice)
    2 cups shredded cabbage
    1 cup frozen corn kernels, thawed under running water
    1 can kidney beans, rinsed and drained (or 1-1/2 cups cooked kidney beans)
    2 Knorr Vegetable Bouillon cubes
    2 bay leaves
    1 teaspoon basil
    1 teaspoon oregano
    1/2 teaspoon freshly ground pepper (or to taste)
    4 oz. dry whole wheat pasta shells ( a little less than 2 cups)

Directions

Spray a soup pot with non-stick spray. Saute the onions, celery, and carrots for a few minutes until soft, adding a little water if necessary to help cook the veggies. Add the minced garlic and saute for a minute or so. Then add the water, canned tomatoes, cabbage, corn, kidney beans, vegetable bouillon cubes, bay leaves, basil, oregano and pepper. Bring to a boil, then simmer for at least a half hour or until vegetables are done to your liking. You can simmer the soup longer if you wish. Add the pasta, and cook for another 15 minutes.

Makes about 12 cups of soup, or 12 servings of 1 cup each.

Number of Servings: 12

Recipe submitted by SparkPeople user ANTIOCHIA.






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