Italian Minestrone Soup
|Bacon strip||3 , diced|
|Chopped onions||1 Cup (16 tbs)|
|Celery stalks||2 Small, thinly sliced|
|Carrot||1 Small, thinly sliced|
|Water||4 Cup (64 tbs)|
|Canned kidney beans||15 Ounce, drained (1 Can)|
|Canned whole tomatoes||14 1⁄2 Ounce, chopped (1 Can, Undrained, Italian-Flavored)|
|Potatoes||2 Small, pared and diced|
|Zucchini||1 Small, diced|
|Macaroni||1⁄2 Cup (8 tbs)|
|Beef bouillon cubes||2|
|Garlic salt||1⁄2 Teaspoon|
In large Dutch oven or kettle, saute" bacon until crisp; remove and reserve drippings.
Saut6 onions, celery and carrot until tender.
Add remaining ingredients and bring to a boil.
Simmer, covered, for 30 minutes.
I usually double this recipe for my family of four.
The leftovers are great heated up for a fast, healthful lunch.
Serve for dinner with tossed green salad and whole-wheat rolls.
Calories 282 Calories from Fat 36
% Daily Value*
Total Fat 4 g6%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 3.4 mg1.1%
Sodium 1268.9 mg52.9%
Total Carbohydrates 56 g18.7%
Dietary Fiber 10.3 g41.4%
Sugars 9.7 g
Protein 13 g25.8%
Vitamin A 58.4% Vitamin C 61%
Calcium 13.3% Iron 19%
*Based on a 2000 Calorie diet