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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from The Lindale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sharon Lindale

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
3/4 c. chopped onions
1/2 c. diced celery
2 cloves garlic, minced
1 can (28oz) diced tomatoes, undrained
3 c. low-sodium, low-fat chicken or vegetable broth
3 c. vegetable cocktail (V-8, Garden Cocktail etc)
1 c. each chopped carrots, zucchini and green cabbage
1 c. canned chickpeas, drained and rinsed
2 oz. baby shells, uncooked (1/2 c, dry)
3 tbsp chopped, fresh parsley
1 bay leaf
2 tsp dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
salt & pepper to taste

Directions:
Directions:
Heat oil in large soup pot medium heat. Add onions, celery, and garlic. Cook and stir 3 mins, until begin to soften.
Add all remaining ingredients. Bring to a boil. Reduce heat to med-low, simmer, partially covered for 30 mins. Serve hot.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
128 calories, 14% fat from calories

 

 

 

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