Summer minestrone soup

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 55.3

Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 185.3 mg
Total Carbs: 9.0 g
Dietary Fiber: 2.0 g
Protein: 3.6 g

View full nutritional breakdown of Summer minestrone soup calories by ingredient

Introduction

Lunch idea Lunch idea

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 Serving(s) Olive oil cooking spray

0.5 cup, chopped Onions, raw

1 tsp Worchester sauce

1 clove Garlic

2 serving(s) Russet potatoes small raw peeled

4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup

1 cup Zucchini squash

1 cup, chopped Carrots, raw

1 serving canned sweet peas

1 tsp Basil dried herb

Directions

Spray cooking spay into a Dutch oven , add onions and garlic, cover and cook for about 8minutes, stirring occasionally. Add potatoes and chicken broth and simmer for 5-minutes. Add zucchini and carrots. Sumer for 3-5 minutes or until vegetables are soft. Add peas and cook for another 2 minutes Serving Size: Make 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SQUEAKYMOOMOO.