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Italian Minestrone Soup

Makes: 8 servings
Start to Finish 45 mins
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
  •  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 (g) 28,
  • Cobalamin (Vit. B12) (g) 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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