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Italian Seasoned Minestrone Soup

chef.tim.lee's picture
Ingredients
  Canned whole tomatoes 28 Ounce, undrained (1 Can)
  Canned great northern beans 16 Ounce, undrained (1 Can)
  Canned kidney beans 16 Ounce, undrained (1 Can)
  Whole kernel corn 15 1⁄4 Ounce, undrained (1 Can)
  Celery stalks 2 Medium, thinly sliced to make 1 cup
  Zucchini 1 Small, sliced to make 1 cup
  Onion 1 Medium, chopped to make 1/2 cup
  Shredded cabbage 1 Cup (16 tbs)
  Uncooked elbow macaroni/Broken spaghetti 1⁄2 Cup (8 tbs)
  Water 2 Cup (32 tbs)
  Italian seasoning 1 Teaspoon
  Vegetable bouillon cube 1 Large (Use An Extra Large Cube)
  Garlic 1 Clove (5 gm), finely chopped
  Grated parmesan cheese 2 Tablespoon (If Desired)
Directions

MAKING
1. In a 4-quart Dutch oven, tip out all the ingredients except the cheese
2. Heat the contents of the Dutch oven to boiling point.
3. Once the tomatoes have broken up, reduce the heat to low
4. Cover and simmer for 15-20 minutes while stirring the stew occasionally
5. Once the macaroni and vegetables are cooked and tender, turn off the heat

FINALIZING
6. Sprinkle with cheese just before serving

SERVING
7. Serve hot immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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3.89706
Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1770 Calories from Fat 164

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 5.7 g28.6%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 5433.2 mg226.4%

Total Carbohydrates 331 g110.5%

Dietary Fiber 71.9 g287.6%

Sugars 52.2 g

Protein 101 g202.5%

Vitamin A 136% Vitamin C 277.7%

Calcium 132.5% Iron 113.4%

*Based on a 2000 Calorie diet

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Italian Seasoned Minestrone Soup Recipe