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  Water/Vegetable cooking liquid 2 Quart
  Garlic cloves 12 Large, peeled and chopped
  Chopped onion 1 Cup (16 tbs)
  Whole cloves 2
  Leaf sage/1/4 teaspoon dried sage 1
  Thyme/1/4 teaspoon dried thyme 1⁄2 Teaspoon
  Bay leaf 1⁄2
  Parsley sprigs 6
  Oregano/1/8 teaspoon dried oregano 1⁄4 Teaspoon
  Basil/1 teaspoon dried basil 2 Teaspoon
  Cubed potato 2 Cup (32 tbs)
  Sliced carrot 2 Cup (32 tbs)
  Ripe tomatoes/3 cups canned tomatoes with juice 6 , cut into sixths
  Sliced zucchini 2 Cup (32 tbs)
  Whole wheat shell macaroni 1⁄2 Cup (8 tbs)
  Cooked kidney beans 2⁄3 Cup (10.67 tbs)
  Freshly ground black pepper To Taste
  Salt To Taste
  Freshly grated parmesan cheese/Romano cheese 1 Tablespoon

Heat water to boiling; add garlic cloves, onion, and seasonings except salt and pepper.
Lower heat and let simmer for 30 minutes.
Add potatoes, carrots, and ripe tomatoes, and simmer 15 minutes.
Add zucchini, macaroni, and canned tomatoes; simmer until macaroni is just tender (15 to 20 minutes).
Add kidney beans and heat thoroughly.
Taste and add salt and pepper as desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1380 Calories from Fat 92

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 13.2 mg4.4%

Sodium 1305 mg54.4%

Total Carbohydrates 291 g96.9%

Dietary Fiber 52.6 g210.4%

Sugars 51.2 g

Protein 54 g108.1%

Vitamin A 1005.6% Vitamin C 491.9%

Calcium 61% Iron 62.8%

*Based on a 2000 Calorie diet

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