Minestrone Soup
Servings: 8
Ingredients
- 3 14 oz cans Beef Broth
- 1 15 oz can Kidney Beans rinsed and drained
- 1 15 oz can Garbanzo Beans rinsed and drained
- 1 14.5 oz can Stewed Tomatoes undrained
- 1 11.5 oz can Vegetable Juice
- 1 6 oz can Tomato Paste
- 2 tsp Sugar
- 1 tsp Italian Seasoning
- 1 1/2 cups Frozen Mixed Vegetables such as Italian blend
- 2 cups Spinach fresh, cut into strips
- 2 cups Pasta such as medium shell macaroni (optional)
- Parmesan Cheese grated, to taste
Instructions
- 1. In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.2. Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.3. Makes 8 servings (12 cups)From the Test Kitchen* Make Ahead Tip Prepare as above through Step 1, except cover and chill overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta; heat through.Nutrition FactsServings Per Recipe 8; Calories 223; Protein(gm) 11; Carbohydrate(gm) 43; Fat total(gm) 2; Polyunsaturated fat(gm) 1; Dietary Fiber total(gm) 8; Sugar total(gm) 6; Vitamin A(IU) 2332; Vitamin C(mg) 28; Thiamin(mg) 0; Riboflavin(mg) 0; Niacin(mg) 3; Pyridoxine (Vit. B6)(mg) 0; Folate(µg) 56; Sodium(mg) 1152; Potassium(mg) 515; Calcium(DV %) 81; Vegetables() 2; Starch() 2; Percent Daily Values are based on a 2,000 calorie diet
It was a soup kind of day.
The results:
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