Vegetable Minestrone Soup Recipe
Servings: 8
Ingredients
- 1 sm. onion, minced
- 1 carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 2 tbsp. extra virgin olive oil
- 2 cans beef broth
- 2 cans Italian style stewed tomatoes
- 2 cans kidney beans
- 1 zucchini, sliced in 1/2" pcs
- 3/4 c. uncooked pasta (macaroni, shells, etc.)
- 1 green pepper, sliced thin
Directions
- In 4 qt pot, cook onion, carrot and celery in oil till tender. Stir in broth, tomatoes, beans, green pepper. Cover and simmer 20 min. Bring to boil and stir in zucchini and pasta. Cook 10 min or possibly till pasta is tender, stirring occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 44 | 17% |
| Total Fat 4.99g | 6% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 987mg | 41% |
| Potassium 767mg | 22% |
| Total Carbs 44.27g | 12% |
| Dietary Fiber 9.1g | 30% |
| Sugars 8.45g | 6% |
| Protein 12.05g | 19% |
