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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.

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  • Makes: 8 servings
  • Start to Finish: 45 mins

Italian Minestrone Soup

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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