FamilyFavoriteMinestrone Soup
- Number of Servings: 6
Ingredients
2 T Olive Oil1 Large Onion Chopped1 Large Carrot, Diced1 Medium Red Bell Pepper Diced1 Medium Zucchini Diced4 Cloves Minced Garlic1 t Dried Oregano1 t Dried Basil1 t Kosher Salt1/2 t Ground Pepper1 28-oz Can No-Salt Added Crushed Tomatoes6 C No-Salt Added Chicken Broth1 15-oz Can No-Salt Added Light Red Kidney Beans1/2 C Elbow Macaroni1/3 C Grated Parmesan Cheese
Heat oil in a large soup pot over medium heat. Add onion, celery, carrot, and bell pepper; cook for 6 minutes, stirring occasionally until softened.
Add zucchini, garlic, oregano, basil, salt, and pepper; cook stirring for 2 minutes. Add broth and tomatoes and reduce heat to medium-low. Partially cover and cook 10 minutes stirring once or twice.
Add beans and pasta, uncover and increase heat to medium-high just long enough to bring the soup to a boil. Then reduce to medium-low heat and cook uncovered for 10-15 minutes until beans and pasta are tender.
Sprinkle with grated cheese.
Serving Size: Makes 6 2-Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANNEDAVIDSON43.
Add zucchini, garlic, oregano, basil, salt, and pepper; cook stirring for 2 minutes. Add broth and tomatoes and reduce heat to medium-low. Partially cover and cook 10 minutes stirring once or twice.
Add beans and pasta, uncover and increase heat to medium-high just long enough to bring the soup to a boil. Then reduce to medium-low heat and cook uncovered for 10-15 minutes until beans and pasta are tender.
Sprinkle with grated cheese.
Serving Size: Makes 6 2-Cup Servings
Number of Servings: 6
Recipe submitted by SparkPeople user ANNEDAVIDSON43.
Nutritional Info Amount Per Serving
- Calories: 279.6
- Total Fat: 7.8 g
- Cholesterol: 8.9 mg
- Sodium: 1,912.1 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 10.6 g
- Protein: 13.0 g
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