Minestrone Vegetarian, 163 cal / 1 cup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 162.7
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.3 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 8.0 g
  • Protein: 9.2 g

View full nutritional breakdown of Minestrone Vegetarian, 163 cal / 1 cup calories by ingredient


Introduction

I can of tomato paste is way over the top. Add the tomato paste in after all the veggies and add in a little at a time until it tastes good. Add the tomato paste and juice after veggies are soft because the tomato increases the time it takes to cook. I can of tomato paste is way over the top. Add the tomato paste in after all the veggies and add in a little at a time until it tastes good. Add the tomato paste and juice after veggies are soft because the tomato increases the time it takes to cook.
Number of Servings: 12

Ingredients

    5 cups vegetable broth
    1 cup of water
    2-3 stalks of celery chopped
    2 carrots sliced
    1 large sweet onion chopped
    3 garlic cloves minced
    1 large zucchini quartered and sliced
    1 cup green beans or wax beans
    2 large tomatoes diced
    1 TBS chopped Italian parsley
    2 green onions chopped
    1 TBS fresh basil chopped
    1 tsp dried oregano
    1 12-ounce can of salt free tomato juice
    1/2 small can of tomato paste (Adjust to taste)
    1 can garbanzo beans (drain, rinse)
    1 can white kidney beans or cannellini beans (drain,rinse)
    1/3 cup elbow macaroni or broken spaghetti
    dash of Tabasco or dried red pepper flakes
    1 tsp grated Parmesan cheese

Directions

Add all ingrediants to a soup pot except the Parmesan cheese, pasta, and beans.
Simmer all veges until done.
Drain and rinse the beans and pasta and add to the pot.
Adjust stock in the pot to the thickness you desire.
Add salt and pepper to taste.
Serve hot and offer the parmesan cheese (not included in calories)

12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user CARIKE3.