Fat Grannys Minestrone Soup Recipes

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FAT GRANNY'S MINESTRONE SOUP



Fat Granny's Minestrone Soup image

Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad.

Provided by styx1017

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

Time 1h10m

Yield 6

Number Of Ingredients 25

1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
½ cup elbow macaroni
3 tablespoons olive oil
½ cup butter
1 large carrot, diced
2 stalks celery, diced
1 large onion, diced
1 tablespoon finely chopped garlic
1 green bell pepper, diced
1 red bell pepper, diced
1 small zucchini, diced
1 (28 ounce) can diced San Marzano tomatoes with juice
1 (15 ounce) can tomato sauce
1 (15.5 ounce) can three bean salad, drained and rinsed
1 ½ (10 ounce) packages frozen French-cut green beans
6 cups chicken stock

Steps:

  • Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
  • 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.
  • Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
  • Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

Nutrition Facts : Calories 398 calories, Carbohydrate 41.9 g, Cholesterol 41.4 mg, Fat 23.7 g, Fiber 10.1 g, Protein 8.8 g, SaturatedFat 11 g, Sodium 1524.6 mg, Sugar 17.6 g

FAT GRANNY'S MINESTRONE SOUP



Fat Granny's Minestrone Soup image

Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad.

Provided by styx1017

Categories     Minestrone Soup

Time 1h10m

Yield 6

Number Of Ingredients 25

1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
½ cup elbow macaroni
3 tablespoons olive oil
½ cup butter
1 large carrot, diced
2 stalks celery, diced
1 large onion, diced
1 tablespoon finely chopped garlic
1 green bell pepper, diced
1 red bell pepper, diced
1 small zucchini, diced
1 (28 ounce) can diced San Marzano tomatoes with juice
1 (15 ounce) can tomato sauce
1 (15.5 ounce) can three bean salad, drained and rinsed
1 ½ (10 ounce) packages frozen French-cut green beans
6 cups chicken stock

Steps:

  • Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
  • 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.
  • Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
  • Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

Nutrition Facts : Calories 398 calories, Carbohydrate 41.9 g, Cholesterol 41.4 mg, Fat 23.7 g, Fiber 10.1 g, Protein 8.8 g, SaturatedFat 11 g, Sodium 1524.6 mg, Sugar 17.6 g

LOW-FAT MINESTRONE SOUP



Low-Fat Minestrone Soup image

This is a wonderful low-fat, vegetarian recipe that my family loves. It comes from a Betty Crocker Low-Fat cookbook.

Provided by Weejee

Categories     Beans

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1/2 cup onion (about 1 med)
3 cups chopped green cabbage (about 1/2 medium head)
2 cups chopped zucchini (about 2 small)
1 cup slice carrot (about 2 medium)
1 cup chopped celery (about 2 medium stalks)
4 cups vegetable broth (I"ve used vegetable broth cubes or canned broth)
4 cups tomato juice (I use a whole large can)
1 cup dry red wine
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 (28 ounce) can whole tomatoes, undrained
1 (14 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed to drain
grated parmesan cheese, if desired

Steps:

  • Heat oil in 8 qt dutch oven over medium heat.
  • Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
  • Stir in remaining ingredients except cheese, break up tomatoes.
  • Heat to boiling; reduce heat.
  • Cover and simmer 1 hour.
  • Serve with grated parmesan cheese.
  • Freezes well.
  • Sometimes I cook pasta and add it to the bowl before I ladle out the soup, but it is good as is. Don't add the pasta directly to the soup as it will break down and become a starchy mess.
  • Enjoy!

NO FAT MINESTRONE SOUP



No Fat Minestrone Soup image

A variety of vegetables, most fresh from the garden will tempt the nostrils of any passersby. This meal-in-a-dish, crunchy with celery, carrots and cabbage comes to the table brimming with flavor and is served over spaghetti. Soaking time for beans not included (I use canned beans and never drain them).

Provided by Annacia

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup dry white bean
7 cups water, boiling
8 chicken bouillon cubes
1 (14 1/2 ounce) can diced and peeled tomatoes
1/2 cup shredded cabbage
1/2 cup chopped onion
2 carrots, sliced
2 celery ribs, chopped
2 tomatoes, chopped
1 potato, diced
1 tablespoon dried parsley flakes
1 garlic clove, crushed
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 ounces spaghetti

Steps:

  • Cover beans with water. Soak overnight.
  • The second day drain beans. Meanwhile bring water to a boil; add bouillon cubes, stirring to dissolve. Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper.
  • Return to a boil, lower heat; simmer on low for 1 hour.
  • Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.
  • Portion spaghetti into individual bowls. Ladle soup over noodles.

Nutrition Facts : Calories 128.9, Fat 1.1, SaturatedFat 0.2, Cholesterol 0.5, Sodium 776.2, Carbohydrate 24.9, Fiber 4.7, Sugar 5, Protein 6.3

30-MINUTE MINESTRONE



30-Minute Minestrone image

"This simple, chunky soup is low in calories," Betty Claycomb of Alverton, Pennsylvania jots. "The beef broth's seasoned nicely, while the spinach adds a refreshing difference."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 12

2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons canola oil
3 cups water
1 can (14-1/2 ounces) Italian stewed or diced tomatoes, undrained
3 beef bouillon cubes
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 teaspoon pepper

Steps:

  • In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and garlic in oil for 5 minutes. Add water, tomatoes and bouillon; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.

Nutrition Facts : Calories 88 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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