Minestrone Soup (Diabetic)
Yield
servingsPrep
15 minCook
90 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 1 | pound |
ground beef, extra lean
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
green bell peppers
|
|
| 1 | cup |
zucchini
sliced |
|
| 1 | cup |
cabbage
shredded |
|
| 1 | cup |
potatoes
diced |
|
| 4 | cups |
tomatoes, canned
|
|
| 6 | cups |
water
|
|
| 1 | can |
beef stock
condensed |
*
|
| 1 | x |
salt
to taste, optional |
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
basil
or to taste |
*
|
| 2 | each |
bay leaves
|
*
|
| 2 | cups |
red kidney beans
well drained |
|
| ½ | cup |
pasta, elbow macaroni
|
*
|
| ⅓ | cup |
Parmesan cheese
grated, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 453.6 | g |
ground beef, extra lean
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
green bell peppers
|
|
| 237 | ml |
zucchini
sliced |
|
| 237 | ml |
cabbage
shredded |
|
| 237 | ml |
potatoes
diced |
|
| 946 | ml |
tomatoes, canned
|
|
| 1.4 | l |
water
|
|
| 1 | can |
beef stock
condensed |
*
|
| 1 | x |
salt
to taste, optional |
*
|
| 5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
basil
or to taste |
*
|
| 2 | each |
bay leaves
|
*
|
| 473 | ml |
red kidney beans
well drained |
|
| 118 | ml |
pasta, elbow macaroni
|
*
|
| 79 | ml |
Parmesan cheese
grated, optional |
|
Directions
Brush a 5-quart heavy Dutch oven with olive oil.
Add meat, stir to break apart and cook until browned, drain off fat, and rinsed under hot water, return to Dutch oven.
Add onion, celery, green pepper zucchini, cabbage, potatoes, carrots, tomatoes, water, beef broth, salt, Worcestershire sauce, pepper, basil, and bay leaves. Stir well.
Bring to boil, lower the heat and simmer covered for 1 to 1¼ hours, stir once in a while.
Add kidney beans and macaroni and cook another 30 minutes then ladle into warmed soup bowls and sprinkle each bowl with 1 teaspoon grated Parmesan cheese.
