Minestrone Soup
- Number of Servings: 6
Ingredients
1 T. olive oil20 baby carrots1 small onion1 can beef broth1 can vegetable broth1 can stewed tomatoes1 can (8 oz) tomato sauce1.5 tsp. italian seasoning1 can Northern beans, rinsed and drained1 can Veg-All, drained1 cup uncooked egg noodles
Pour olive oil in dutch oven. Turn burner on to medium. Cut baby carrots in fourths, adding to pot as you cut. Dice onion and add to pot as you cut. Cook and stir until onion is transparent and carrots are crisp-tender. Add beef and vegetable broths, stewed tomatoes, tomato sauce, and italian seasoning. Bring to a boil, reduce heat and simmer for 10 minutes. In a separate saucepan, boil the egg noodles as directed on the package, then drain them. Drain and rinse the Northern beans and drain the Veg-All. Add the beans and veg-all to the dutch oven. Simmer for another 10 minutes. Add the egg noodles to rewarm a few minutes before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MYDAYSCOUNT.
Number of Servings: 6
Recipe submitted by SparkPeople user MYDAYSCOUNT.
Nutritional Info Amount Per Serving
- Calories: 166.7
- Total Fat: 3.3 g
- Cholesterol: 6.1 mg
- Sodium: 826.4 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 5.3 g
- Protein: 7.2 g
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