Loaded Veggies Italian Minestrone Soup
Loaded Veggies Italian Minestrone Soup recipe
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ |
green bell peppers
diced |
*
|
|
| 4 | ounces |
spinach
chopped |
|
| 1 |
carrots
peeled and diced |
*
|
|
| 2 | ounces |
pasta
elbow macaroni |
|
| 4 |
celery stalks
diced |
*
|
|
| 16 | ounces |
red kidney beans
|
|
| 1 | medium |
onions
minced |
|
|
salt
to taste |
*
|
||
| 4 | tablespoons |
butter
|
|
|
black pepper
to taste |
*
|
||
| 1 | quart |
chicken broth
|
*
|
| 4 | tablespoons |
romano cheese
grated |
*
|
| 8 | ounces |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
green bell peppers
diced |
*
|
| 115.6 | ml/g |
spinach
chopped |
|
| 1 | each |
carrots
peeled and diced |
*
|
| 57.8 | ml/g |
pasta
elbow macaroni |
|
| 4 | Stalks |
celery stalks
diced |
*
|
| 462.4 | ml/g |
red kidney beans
|
|
| 1 | medium |
onions
minced |
|
| 1 | x |
salt
to taste |
*
|
| 6E+1 | ml |
butter
|
|
| 1 | x |
black pepper
to taste |
*
|
| 0.9 | l |
chicken broth
|
*
|
| 6E+1 | ml |
romano cheese
grated |
*
|
| 231.2 | ml/g |
tomato sauce
|
|
Directions
Using a 3-quart saucepan, sauté first 4 ingredients in butter until tender. Add chicken broth, tomato sauce and spinach. Bring to boil.
Add macaroni; return to boil. Reduce heat and simmer ½ hour, stirring occasionally. Add water if necessary. Add kidney beans and seasonings. Heat through. Sprinkle cheese on top.
