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Cheesy Minestrone Soup

Microwave.Lady's picture
  Stewing beef 1 Pound
  Hot water 5 Cup (80 tbs)
  Onion 1 Medium, chopped
  Pepper 1⁄4 Teaspoon
  Basil 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Thinly sliced carrots 1⁄2 Cup (8 tbs)
  Canned tomatoes 16 Ounce (1 Can)
  Uncooked vermicelli 1⁄2 Cup (8 tbs), broken into 1 inch pieces
  Sliced zucchini 1 1⁄2 Cup (24 tbs)
  Canned kidney beans 16 Ounce, drained (1 Can)
  Shredded cabbage 1 Cup (16 tbs)
  Chopped fresh parsley 2 Tablespoon
  Salt 1 Teaspoon
  Grated parmesan cheese/Romano cheese 1 Tablespoon

Trim meat by removing fat and gristle.
Cut into 1/2- to 3/4-inch pieces.
In 4-quart microproof casserole, place meat and pour in water.
Add onion, pepper, basil, and garlic.
Cook, covered, on HI (max. power) 25 minutes, or until meat is tender.
Add carrots and tomatoes.
Cook, covered, on HI (max. power) 8 minutes.
Stir in vermicelli, zucchini, beans, cabbage, parsley, and salt.
Cook, covered, on HI (max. power) 10 minutes, stirring once.
Allow to stand 5 minutes before serving.
Sprinkle generously with cheese.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1608 Calories from Fat 288

% Daily Value*

Total Fat 34 g51.8%

Saturated Fat 13 g65.1%

Trans Fat 0 g

Cholesterol 253.2 mg84.4%

Sodium 5527.1 mg230.3%

Total Carbohydrates 207 g68.9%

Dietary Fiber 42.4 g169.8%

Sugars 44.9 g

Protein 138 g275.7%

Vitamin A 379.4% Vitamin C 290.6%

Calcium 81.6% Iron 102.5%

*Based on a 2000 Calorie diet

Cheesy Minestrone Soup Recipe