Yummy Italian Minestrone Soup!
Courtesy of Arlene on Clean and Cozy Yahoo!
1 tablespoon olive oil
1/2 cup onion, sliced
4 cups low sodium chicken broth
3/4 cup sliced carrots
1/2 cup sliced potatoes
2 cups sliced cabbage
1 cup sliced zucchini
1/2 cup garbanzo beans (drained and rinsed if canned)
1/2 cup navy beans
16 oz can tomatoes with liquid (I used Fire Roasted from Trader Joe's)
1/2 cup celery
2 teaspoon dried basil
1 teaspoon oregano
1 tablespoon minced fresh parsley
1/2 cup rotini (uncooked) (I used macaroni because that is what I had in the pantry)
1. Sauté onion in oil until brown. Add broth, carrots, and potatoes, cover and cook for 30 minutes.
2. Add remaining ingredients and cook for 20 minutes more.
NOTE: When I make this again I will probably double the broth since this was more of a stew than a soup. I plan on adding the broth right before serving.
Makes 8 servings (1 serving = 1 cup)
Calories - 116
Fat- 3 gr. (23%)
Carbohydrates - 19gr. (66%)
Protein - 5 gr. (17%)
Fiber - 4 gr
Sodium - 188 or less mg
Cholesterol—O
4 comments:
That looks good!! On a not so hot day, of course. :)
That looks wonderful! And even better, it looks easy. Thanks!!
Well, the same night that you were making my meatloaf, I was making your soup. :)
I loved it. Naomi loved it. The boys don't really like soup. Tim was neutral. The only problem was that it wasn't really soup. All the broth was absorbed into the noodles. It still tasted great and it was less messy for the Nomes, but if someone wanted it to be soupy, then they may need to add some extra broth. I also used macaroni for the noodles, as that's what was handy.
I'll definitely make it again!
Oh yum, yum..I love Minestrone so I am going to have to try this. Thank you for sharing!
Nanci Staley (from parenting class)
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