Food & Recipes
Minestrone Soup Recipe
Ingredients:
- 5 cups low-sodium beef broth (from packet reconstituted with water or canned)
- 3 carrots, diced
- 3 large outer celery stalks, sliced at a diagonal
- 1 onion, chopped
- 3 to 4 cloves garlic, minced or pressed
- 1 teaspoon dried basil, crushed
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon pepper
- 15 ounces can red kidney beans, drained and rinsed (or great Northern beans)
- 15 ounces can Italian-style stewed tomatoes (or regular stewed tomatoes)
- 2 cups zucchini pieces (zucchini halved lengthwise and sliced)
- 1/2 cup whole- or part-wheat macaroni (or similar shaped pasta)
- 4 tablespoons freshly grated parmesan cheese (optional)
Preparation:
- In a large saucepan, combine broth, carrot, celery, onion, garlic, basil, oregano, and pepper. Bring to a boil; reduce heat. Cover; simmer for 15 minutes.
- Stir in beans, tomatoes, zucchini, and macaroni. Return to boiling; cover and reduce heat to simmer. Cook 10 minutes more or until vegetables are tender.
- Serve into serving bowls and sprinkle parmesan cheese over the top of each if desired.
Yield:
5 servings
Nutritional Information:
Per serving: 228 calories, 13.5 g protein, 38.5 g carbohydrate, 2.5 g fat (0 g saturated fat), 0 mg cholesterol, 10.5 g fiber, 618 mg sodium (if using less sodium beef broth). Calories from fat: 9%.
Edited on
February 14, 2006
© 2003-2006 WebMD, Inc. All rights reserved.
Today in Food & Recipes
WebMD Recipe Finder
Browse our collection of healthy, delicious recipes, from WebMD and Eating Well magazine.
Health Solutions From Our Sponsors
Advertise With Us|WebMD Corporate|Medscape Reference|eMedicineHealth|RxList|Medscape|MedicineNet|BootsWebMD
©2005-2012 WebMD, LLC. All rights reserved.
WebMD does not provide medical advice, diagnosis or treatment. See additional information.