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Loaded Vegetables Minestrone Soup

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Submitted by jackaroo

Loaded Vegetables Minestrone Soup recipe

YIELD

10 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML ONIONS
chopped
3 3
CLOVES CLOVES GARLIC
chopped
1 15
TABLESPOON ML OLIVE OIL
8 1.9
CUPS L BEEF STOCK
1 237
CUP ML ZUCCHINI
sliced
¾ 177
CUP ML CARROTS
sliced
2 2
RIBS RIBS CELERY
sliced *
3 ½ 828
CUPS ML TOMATOES
crushed
4 946
CUPS ML WHITE KIDNEY BEANS, CANNED
drained, prefer cannellini
1 237
CUP ML CABBAGE
shredded
1 237
CUP ML POTATOES
peeled, cubed
1 5
TEASPOON ML BASIL
crushed *
½ 2.5
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML TOMATO PASTE
10 289
OUNCES ML/G GREEN BEANS
½ 118
½ 118
CUP ML PARMESAN CHEESE
grated

Directions

In large stockpot, saut? onion and garlic in olive oil until soft but not brown (about 10 minutes).

Add remaining ingredients except Italian green beans, pasta, and Parmesan cheese.

Bring to boil, cover; reduce heat and simmer for 1 hour.

Stir in beans, pasta and half the Parmesan cheese.

Simmer for an additional 15 minutes.

Taste for seasoning.

Serve hot or at room temperature. Serve in bowls with remaining Parmesan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 436g (15.4 oz)
Amount per Serving
Calories 218 14% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 479mg 20%
Total Carbohydrate 11g 11%
Dietary Fiber 7g 30%
Sugars g
Protein 30g
Vitamin A 45% Vitamin C 31%
Calcium 18% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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