MINESTRONE SOUP CALORIES RECIPES

MINESTRONE SOUP RECIPE | ALLRECIPES

Minestrone Soup Recipe | Allrecipes image

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.

Provided by Maryanne

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Yield 8 to 10 servings

Number Of Ingredients 13

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

Steps:

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.
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.

Nutrition Facts : Calories 399.1 calories, CarbohydrateContent 80.9 g, FatContent 2.4 g, FiberContent 17.8 g, ProteinContent 19.6 g, SaturatedFatContent 0.4 g, SodiumContent 381.8 mg, SugarContent 13.4 g

SLOW COOKER VEGETARIAN MINESTRONE RECIPE | ALLRECIPES

Slow Cooker Vegetarian Minestrone Recipe | Allrecipes image

Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.

Provided by laura

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Total Time 6 hours 35 minutes

Prep Time 20 minutes

Cook Time 6 hours 15 minutes

Yield 8 servings

Number Of Ingredients 17

Ingredients

6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1?½ teaspoons dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
¼ cup finely grated Parmesan cheese, or more to taste

Steps:

Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Cook on Low for 6 to 8 hours.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Nutrition Facts : Calories 138.1 calories, CarbohydrateContent 25.2 g, CholesterolContent 2.2 mg, FatContent 1.7 g, FiberContent 6.5 g, ProteinContent 6.9 g, SaturatedFatContent 0.5 g, SodiumContent 940.5 mg, SugarContent 7.6 g

More about "minestrone soup calories recipes"

MINESTRONE SOUP WITH MEAT RECIPE - ITALIAN.FOOD.COM

This is a hearty soup that tastes wonderful! A friend of mine gave this recipe to me from a "soup bar" we had a church. Thank you Betty! Not low fat - just loaded with flavor! Serving size unknown. You can double this recipe and freeze some for later. OAMC
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 173.9 per serving

Add shells or other pasta about 13 minutes before serving.

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TOMATO BASIL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS

After just one taste of this slightly sweet tomato and herb soup, my family never went back to canned soup again! I adapted this recipe from one I seen in an old cookbook. —Chris Baker of South Lake Tahoe, California
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 30 minutes
Category Lunch
Cuisine Europe, Italian
Calories 201 calories per serving

In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).

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MINESTRONE SOUP RECIPE | ALLRECIPES

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.
From allrecipes.com
Reviews 4.1
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Minestrone
Calories 399.1 calories per serving

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.

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SLOW COOKER VEGETARIAN MINESTRONE RECIPE | ALLRECIPES

Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.
From allrecipes.com
Reviews 4.5
Total Time 6 hours 35 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Minestrone
Calories 138.1 calories per serving

Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

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MINESTRONE SOUP WITH MEAT RECIPE - ITALIAN.FOOD.COM

Add shells or other pasta about 13 minutes before serving.

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TOMATO BASIL SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS

In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).

See details