Homemade Minestone soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 93.6
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 32.1 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.4 g
- Protein: 3.9 g
View full nutritional breakdown of Homemade Minestone soup calories by ingredient
Submitted by: IRISHEI
Introduction
Great vegetables and broth makes a delicious soup and complete meal. This is one of my comfort foods. Great vegetables and broth makes a delicious soup and complete meal. This is one of my comfort foods.Number of Servings: 10
Ingredients
-
Pam cooking spray
2 tsp. e.v. olive oil
1 cup diced onions
3 garlic cloves, crushed
4 celery stalks, diced
4 carrots, sliced
herbs de provence- seasoning
s+p, to taste
1/2 zucchini, washed and unpeeled
1/2 yellow squash, washed and unpeeled
15.5 oz. can light red kidney beans
32 oz. carton vegetable broth
On the side, I cook about 1 cup whole wheat small shells and do not add to soup. when soup is served, dish out 1/4 cup into bowl and spoon soup over top.
1/4 c pasta, needs to be counted separate, depending
on amount you eat.
Directions
Spray pam into large soup pot. Add 2 tsp. e.v. olive oil.
Add 1 cup diced onion, 4 celery stalks,diced, 4 carrots sliced,
and 3 crushed garlic cloves. Saute until soft about 5 minutes.
Add 1 T. herbs de provence seasoning (or else, thyme or basil)
S+P to taste. Wash ahead zucchini and squash with veg. brush. Cut in half. Add 1/2 sliced, unpeeled zucchini and 1/2 sliced, unpeeled yellow squash into pot.
Drain and Rinse kidney beans. Add beans to pot.
Add 1 32 oz. carton Vegetable broth (or chicken). Bring to a boil. Then simmer for 25 minutes until done.
On the side I cook about 1 cup whole wheat small shells or any small pasta, whole wheat. DO NOT add to pot.
Hold for serving and then spoon 1/4 oz. shells into bowl and add 1 cup soup to top and serve hot.
1 cup = serving size
remember to add 1/4 c pasta or amount you add to bowl when serving (to your points plus, separately)
Number of Servings: 10
Recipe submitted by SparkPeople user IRISHEI.
Add 1 cup diced onion, 4 celery stalks,diced, 4 carrots sliced,
and 3 crushed garlic cloves. Saute until soft about 5 minutes.
Add 1 T. herbs de provence seasoning (or else, thyme or basil)
S+P to taste. Wash ahead zucchini and squash with veg. brush. Cut in half. Add 1/2 sliced, unpeeled zucchini and 1/2 sliced, unpeeled yellow squash into pot.
Drain and Rinse kidney beans. Add beans to pot.
Add 1 32 oz. carton Vegetable broth (or chicken). Bring to a boil. Then simmer for 25 minutes until done.
On the side I cook about 1 cup whole wheat small shells or any small pasta, whole wheat. DO NOT add to pot.
Hold for serving and then spoon 1/4 oz. shells into bowl and add 1 cup soup to top and serve hot.
1 cup = serving size
remember to add 1/4 c pasta or amount you add to bowl when serving (to your points plus, separately)
Number of Servings: 10
Recipe submitted by SparkPeople user IRISHEI.
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