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Minestrone Soup II Recipe

Recipe by: 106a802496d678ba

"This is a wonderful minestrone soup that 's filled with tons of vegetables. Feel free to add different vegetables or ingredients. Serve with grated Parmesan cheese."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
  • 2Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.
Ingredients
  • 6 servings
  • 387 cals
  • 4 slices bacon
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1/3 pound ground beef
  • 1 cup minced celery
  • 1 cup cubed carrots
  • 2 cups tomato puree
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (14 ounce) can beef broth
  • 1 (10.5 ounce) can condensed French onion soup
  • 5 cups water
  • 1/4 cup red wine
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 1 cup chopped zucchini
  • 2 cups spinach, rinsed and sliced
  • 1 cup uncooked spinach pasta
  • 1 (15 ounce) can garbanzo beans, drained
  • 1/4 cup chopped parsley
Nutrition

Amount per serving ( 5 total)

  • Calories:
    387
    19%
  • Fat:
    17.4
    27%
  • Carbs:
    43.9
    14%
  • Protein:
    16.3
    33%
  • Cholesterol:
    34
    11%

Based on a 2,000 calorie diet

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