Italian Minestrone Soup

In Italy, there is no typical recipe for minestrone soup because it is prepared with any vegetables that happen to be available that day.

Italian Minestrone Soup
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8 users rated this recipe an average rating of 4.0
Makes:
8 servings
Start to Finish:
45 mins
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Italian Minestrone Soup

Ingredients
1
cup sliced carrots (2 medium)
1/2
cup chopped celery (1 stalk)
1/2
cup chopped onion (1 medium)
1
tablespoon olive oil
3
14 1/2 ounce cans reduced-sodium chicken broth
2
15 ounce cans cannellini beans (white kidney beans), rinsed and drained
8
ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1
cup fresh green beans cut into 1/2-inch pieces or frozen cut green beans
1/4
teaspoon freshly ground black pepper
1
cup dried bow tie pasta
1 1/4
cups cut-up zucchini and/or yellow summer squash
1
14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
 
 
Freshly ground black pepper

Directions

  1. In a 5- to 6-quart Dutch oven cook carrots, celery, and onion in hot oil over medium heat for 5 minutes, stirring occasionally.
  2. Stir in broth, cannellini beans, chicken, green beans, and 1/4 teaspoon pepper. Bring to boiling. Stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
  3. Stir in zucchini and/or yellow squash. Return to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes more or until pasta is tender and green beans are crisp-tender. Stir in tomatoes; heat through. Sprinkle each serving with oregano and additional pepper.

Nutrition Facts

(Italian Minestrone Soup)
    Per serving:
  • 173 kcal cal.,
  • 3 g fat
  • 1 g monounsatured fat),
  • 16 mg chol.,
  • 820 mg sodium,
  • 27 g carb.,
  • 7 g fiber,
  • 5 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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