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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 1/2ounce cansreduced-sodium chicken broth
- 2 15 ounce canscannellini 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 1/2ounce candiced tomatoes with basil, garlic, and oregano, undrained
- Snipped fresh oregano
- 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)
- Servings Per Recipe 8,
- cal. (kcal) 173,
- Fat, total (g) 3,
- chol. (mg) 16,
- carb. (g) 27,
- Monosaturated fat (g) 1,
- fiber (g) 7,
- sugar (g) 5,
- pro. (g) 17,
- vit. A (IU) 2672,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 820,
- Potassium (mg) 511,
- calcium (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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