Minestrone Soup (with lots of veggies)
- Number of Servings: 16
Ingredients
Beans, pinto, 1 cup (remove)Salt Pork (cured pork), 4 oz (remove)Onions, raw, 2 medium (2-1/2" dia) (remove)Celery, raw, 2 stalk, large (11"-12" long) (remove)Carrots, raw, 1 cup, chopped (remove)Zucchini, 1 cup, sliced (remove)Garlic, 2 clove (remove)Broccoli, fresh, 2 cup, chopped (remove)Vegetable Juice Cocktail (V8), 1 cup (remove)Bay Leaf, 1 tsp, crumbled (remove)Basil, 2 tbsp (remove)Chicken Broth, 2 cup (8 fl oz) (remove)
Soak beans for several hours (changing water several times). Cook salted pork in a bit of olive oil until brown. Add onions, celery and carrots. Stir and cook for 2 minutes, add zucchini and cook for another minute. Add garlic, broccoli, a bit of salt pepper flakes. Remove from heat. Take beans and add chicken stock and water. Add a bay leaf and vigorously boil for 45 minutes. Add browned veggies and cook 15 minutes. Add V8 and basil and cook another 15 minutes.
Serve in bowl. Add a couple of croutons on top with freshly grated parmesan cheese and a sprinkle of olive oil.
Serving Size: 12 bowls
Number of Servings: 16
Recipe submitted by SparkPeople user ROSIE_JOSIE_06.
Serve in bowl. Add a couple of croutons on top with freshly grated parmesan cheese and a sprinkle of olive oil.
Serving Size: 12 bowls
Number of Servings: 16
Recipe submitted by SparkPeople user ROSIE_JOSIE_06.
Nutritional Info Amount Per Serving
- Calories: 114.6
- Total Fat: 7.9 g
- Cholesterol: 11.3 mg
- Sodium: 373.8 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.2 g
- Protein: 3.8 g
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