Yvonne's Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 tbsp Olive oil1 cup diced onions1 cup diced carrots1 cup diced celery1 cup unpeeled diced potatoes2 cups diced zucchini1 cup green beans (I used frozen snap)3 cups shredded cabbage1 can kidney beans1/2 cup small-shell pasta 4 14 oz cans of beef brothGrated Parmesan cheese (optional)Salt to taste
Prep: Chop all vegetables and place in large soup kettle, add remaining ingredients except parmesan cheese, stir and bring to a boil. Add salt to taste. Simmer for about 1 1/2 hours or until vegetables are done to taste.
Serving size is 1 1/2 cups. Add parmesan cheese over soup at the table.
Serving Size: Makes 16 1 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user RMSTOW.
Serving size is 1 1/2 cups. Add parmesan cheese over soup at the table.
Serving Size: Makes 16 1 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user RMSTOW.
Nutritional Info Amount Per Serving
- Calories: 86.9
- Total Fat: 1.2 g
- Cholesterol: 2.6 mg
- Sodium: 342.2 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.0 g
- Protein: 4.6 g
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