FAT GRANNY'S MINESTRONE SOUP
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
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
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
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
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
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
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
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
"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
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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- Add onions, carrots, celery, potatoes, and bay leaf. Cover and turn down the heat to medium low to sweat the vegetables until they begin to soften. Stir occasionally.
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