Minestrone

Yield: 7 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 0.0%
  • Fat: 1.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.7g
  • Carbohydrate: 21.5g
  • Fiber: 3g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 477mg
  • Calcium: 0.0mg

Ingredients

  • Cooking spray
  • 1 (10-ounce) package frozen chopped onion, celery, and pepper blend, thawed
  • 4 (14-ounce) cans less-sodium beef broth
  • 1 (16-ounce) package frozen vegetables with zucchini, cauliflower, carrots, and beans, thawed
  • 1 (14 1/2-ounce) can Italian-style tomatoes, undrained and chopped
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup uncooked small pasta shells
  • 7 tablespoons grated fresh Parmesan cheese

Preparation

  1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chopped onion blend; sauté 5 minutes. Add broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
  2. Add pasta to vegetable mixture; simmer 15 minutes or until pasta is tender.
  3. Spoon evenly into 7 bowls; sprinkle each serving with 1 tablespoon cheese, and serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Minestrone Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy