Minestrone Soup

Makes about 11 cups; 5 to 6 servings


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1 can (49 oz.) low-sodium chicken broth
1 can (28 oz.) pearshaped tomatoes, chopped, with juice
about 2 cups chopped zucchini
1 cup elbow macaroni
8 to 10 oz. cubed jack cheese
prepared pesto
grated parmesan cheese


In a 5- to 6-quart pan, add chicken broth, tomatoes, zucchini, and elbow macaroni. Bring to a boil over high heat, then simmer until pasta is tender to bite, 18 to 20 minutes total. Serve in bowls and add cubed jack cheese. Seasoned to taste with prepared pesto and grated parmesan cheese.

Created date

January 2006

Nutritional Information

Calories 270
Caloriesfromfat 47 %
Protein 16 g
Fat 14 g
Satfat 7.5 g
Carbohydrate 22 g
Fiber 1.7 g
Sodium 530 mg
Cholesterol 44 mg