Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
15 oz can Cannellini Beans, drained and rinsed8 cups reduced-sodium vegetable broth1 tsp black pepperNon-stick cooking spray1 medium onion2 medium carrots, in chuncks2 large stalks celery, sliced1 15 oz can diced tomatoes1 6 oz can tomatoe paste3 cups shreadded cabbage3 medium zucchini, cubed1 Tbs dried parsely, or 1/2 cup fresh flat leaf1 Tbs dried sage1 Tbs cushed dried oregano3 oz uncooked whole wheat pasta, any samall variety
Saute Onions, Carrots, Celery, Garlic in a heavy pan coated with non-stick cooking spray. When softened add them to a large sauce pan or dutch oven.
Add one can of drained and rinsed cannellini beans, one can of diced tomatoes, one can of tomatoe paste, vegetable broth, cabbage, pasta, and the seasonings.
If necessary you may add water so that your soup is the right consistency for a thick soup.
Let your soup simmer on low for up to 20 minuetes depending on how well cooked you prefer your vegetables. I like my vegetables sort of crunchy so I bring my soup to a boil for just a few moments only. Then enjoy!
Serving Size: 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user SUZEN69.
Add one can of drained and rinsed cannellini beans, one can of diced tomatoes, one can of tomatoe paste, vegetable broth, cabbage, pasta, and the seasonings.
If necessary you may add water so that your soup is the right consistency for a thick soup.
Let your soup simmer on low for up to 20 minuetes depending on how well cooked you prefer your vegetables. I like my vegetables sort of crunchy so I bring my soup to a boil for just a few moments only. Then enjoy!
Serving Size: 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user SUZEN69.
Nutritional Info Amount Per Serving
- Calories: 203.5
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 631.2 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 10.3 g
- Protein: 11.8 g
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