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Minestrone Soup Recipe

Recipe by: 106a802496d678ba

"This soup is very filling and healthy. If possible use fresh vegetables and herbs from the garden. If you like, you can replace the kidney beans with cannelini beans."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
  • 2Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
Ingredients
  • 9 servings
  • 399 cals
  • 4 cups vegetable stock
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 large potato, cubed
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 large head cabbage, finely chopped
  • 2 tablespoons Italian seasoning
  • 1 (15 ounce) can kidney beans
  • 3 cups fresh corn kernels
  • 1 large zucchini, sliced
  • 1 cup uncooked orzo pasta
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    399
    20%
  • Fat:
    2.4
    4%
  • Carbs:
    80.9
    26%
  • Protein:
    19.6
    39%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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