Minestrone Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
10 cups beef broth or stock - Homemade is best1 28 oz. can diced tomatoes with Italian herbs in juice3 1/2 cups white beans (cannellini)3 cups canned green beans2 cups carrots, sliced (3 carrots)1 1/2 cups (4 stalks) celery, sliced10 oz. frozen whole leaf spinach, rough chopped1/2 cup fresh flat leaf parsley2 cups cooked elbow macaroni1/4 tsp. black pepper1/2 tsp. garlic powder1/2 tsp. onion powder1 tsp. Italian seasoning1 tsp. basil, dry
Prepare elbow macaroni according to package directions. Slice carrots, celery and parsley. Defrost spinach, squeeze out liquid and rough chop. In large stock pot add beef broth and remaining ingredients except the macaroni. Bring to boil, reduce to simmer and cook until vegetables are tender. Add cooked macaroni and cook another 15 minutes. Serve in bowls or large mugs with a side of crusty bread. Makes 10-12 2-cup servings.
Serving Size: Makes 10-12 2-cup servings
Serving Size: Makes 10-12 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 231.9
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 975.7 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 8.8 g
- Protein: 15.4 g
Member Reviews