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Italian Minestrone Soup

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Ingredients
  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
  Pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Bacon
Cook Time: 
30 Minutes
Servings: 
4

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4.38077
Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Italian Minestrone Soup Recipe