Connie's Minestrone Soup

Name: Connie''s Minestrone Soup Recipe
Yield: 8
Ingredients: 1 onion chopped; 2 carrots sliced; 1 aucchini diced; 1 cup cabbage shredded; 2 cloves minced; 2-15 oz cans kidney beans drained and rinsed; 2-14 1/2 oz cans beef broth or 29 ounces Swanson 99% fat free; 1 tsp basil; 1/2 tsp oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups cooked macaroni (I used ronzoni Smart Taste elbows for this recipe); 1/4 cup Parmesan cheese grated

Number of Servings: 8

Ingredients

1 onion chopped2 carrots, sliced1 aucchini, diced1 cup cabbage, shredded2 cloves, minced2-15 oz cans kidney beans, drained and rinsed2-14 1/2 oz cans beef broth or 29 ounces Swanson 99% fat free1 tsp basil1/2 tsp oregano1/2 tsp salt1/4 tsp black pepper2 cups cooked macaroni (I used ronzoni Smart Taste elbows for this recipe)1/4 cup Parmesan cheese, grated

Directions

In 3 1/2 - 7 quart Crockpot place the first 11 ingredients and stir well. Cover. Cook on lo heat for 7-9 hours or Hi Heat for 4-5 hours. Add macaroni and Parmesan cheese and stir well.
Makes 8 1 1/4 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MARYANNGI.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 262.1
Total Fat: 2.0 g
Cholesterol: 5.0 mg
Sodium: 1,017.2 mg
Total Carbs: 51.9 g
Dietary Fiber: 14.2 g
Protein: 13.7 g

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