Minestrone Soup recipe

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Ingredients

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 Info

399.1 calories
carbohydrate: 80.9 g
cholesterol: : -
fat: 2.4 g
fiber: 17.8 g
protein: 19.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 381.8 mg
sugar: 13.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In 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.

  2. Stir in the beans, corn, zucchini and pasta, simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

Recipe Yield

8 to 10 servings

Recipe Note

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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