Rating: 3.5 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
  • 18 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart Dutch oven cook carrots, celery, and onion in hot oil over medium heat for 5 minutes, stirring occasionally.

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  • 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.

  • 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

173 calories; fat 3g; cholesterol 16mg; carbohydrates 27g; mono fat 1g; insoluble fiber 7g; sugars 5g; protein 17g; vitamin a 2672.5IU; vitamin c 10.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.9mg; vitamin b6 0.2mg; folate 28.2mcg; vitamin b12 0.2mcg; sodium 820mg; potassium 511mg; calcium 90.9mg; iron 2.9mg.
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