Minestrone Soup I recipe

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Ingredients

4 tablespoons margarine
¾ cup chopped onion
¼ cup chopped celery
½ cup chopped carrots
1 (19 ounce) can cannellini beans
½ cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 tablespoon tomato paste
1 ½ cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 tablespoons dried parsley
1 teaspoon salt
½ cup elbow macaroni
½ cup grated Parmesan cheese

Nutrition Info

292.3 calories
carbohydrate: 41.1 g
cholesterol: 5.9 mg
fat: 9.6 g
fiber: 7.2 g
protein: 12.3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 765.9 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots, saute for a few minutes.

  2. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.

  3. Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.

Recipe Yield

6 servings

Recipe Note

All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled.

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