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Vegetarian Minestrone

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Ingredients
  Olive oil 2 Teaspoon
  Chopped onion 3⁄4 Cup (12 tbs)
  Water 3 Cup (48 tbs)
  Diced zucchini 2 Cup (32 tbs)
  Diced carrot 1 Cup (16 tbs)
  Canned cannellini beans/Other white beans 1 Cup (16 tbs), drained
  Diced celery 3⁄4 Cup (12 tbs)
  Dried basil 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Coarsely ground pepper 1⁄8 Teaspoon
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can, Undrained)
  Garlic 1 Clove (5 gm), minced
  Ditalini/Elbow macaroni 1⁄4 Cup (4 tbs), uncooked (Very Short Tubular Macaroni)
  Grated parmesan cheese 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
Directions

Heat oil in a large saucepan over medium-high heat until hot.
Add onion; saute 4 minutes or until lightly browned.
Add water and next 10 ingredients to saucepan; bring to a boil.
Cover, reduce heat to medium-low, and cook 25 minutes.
Add pasta; cover and cook an additional 10 minutes.
Ladle into individual bowls, and sprinkle with cheese.

Recipe Summary

Method: 
Saute
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 894 Calories from Fat 175

% Daily Value*

Total Fat 20 g30.6%

Saturated Fat 5.5 g27.3%

Trans Fat 0 g

Cholesterol 17.6 mg5.9%

Sodium 1537.3 mg64.1%

Total Carbohydrates 147 g48.9%

Dietary Fiber 36.2 g144.6%

Sugars 19.8 g

Protein 46 g91.7%

Vitamin A 558.2% Vitamin C 177.9%

Calcium 67.8% Iron 83.3%

*Based on a 2000 Calorie diet

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Vegetarian Minestrone Recipe