Minestrone Soup (Delux)

75 minutes Prep: 30 minutes Cook: 30 minutes

225 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	quarts	vegetable stock	prefferably homemade
1	quart	water
1	pound	carrots
3	each	onion	medium
4	each	celery	stalks
3	cups	cabbage leaves
2	each	zucchini	medium
15	ounces	kidney beans	canned
2	ounces	pasta, macaroni	uncooked
3	tablespoons	garlic clove	minced
2	tablespoons	parsley leaves	dried
1/8	teaspoon	black pepper
3	tablespoons	paprika
2	tablespoons	italian seasoning
32	ounces	tomato	canned, low sodium
2	tablespoons	olive oil
1	each	leek	medium

Directions

Dice the onions.

Cube the carrots. Dice the celery stalks.

Clean, split and chop the white portion of the leeks.

Wash and cut the zucchinis into bite size cubes.

Pre-cook the macaroni.

Put a large (12 quart pan) on high heat.

When hot add the olive oil, then the diced onion and garlic.

Cook stirring occasionally for about ten minutes.

Add the celery, leeks and all the dry seasonings except for the paprika.

Stirring regularly cook until the onions are clear and the celery is softening.

Add the carrots, vegetable broth and water.

Crush the tomatoes before adding.

Stirring well add the paprika.

Bring mixture to a boil then lower the heat to a good simmer.

Add the cabbage and the zucchini.

Stir well and cover.

Cook for about five hours or more stirring occasionally.

Just before serving add the cooked macaroni to heat before serving.

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Nutrition Facts

Serving Size 437g

Amount per Serving

Calories 225 24% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 328mg	14%
Total Carbohydrate 38.0g	13%
Dietary Fiber 7.0g	28%
Sugars 13.0g
Protein 9.0g	18%

Vitamin A	312%		Vitamin C	69%
Calcium	11%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Meat Marinade

I really liked this marinade for beef steak (chuck steak is good) I found that refrigerating this with the meat in the sauce in a plastic sealed bag makes is easier to keep all sides covered. The flavor enhanced the longer it was refrigerated. I also used red wine vinegar, because it is better for the beef. thanks