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Minestrone Soup

Minestrone Soup I


  • 1/4 c. olive oil
  • 1 clove garlic (chopped)
  • 1/2 c. onion (chopped)
  • 2 stalks celery
  • 2 carrots (diced)
  • 1 can tomatoes
  • 3 beef bouillon cubes
  • 2 c. diced potatoes
  • 1 c. cabbage (chopped)
  • 2 t. salt
  • 1/4 t. pepper
  • 1 t. marjoram leaves
  • 1/4 t. rosemary (dried)
  • 1 c. ditalini macaroni
  • 1 pkg. frozen peas
  • 1 can kidney beans
  • Grated Parmesan cheese
  • 3 T. parsley (chopped)


Heat oil in a 6 quart kettle. Add garlic, onion, and celery. Saute until tender (5 minutes). Add carrots, tomatoes, bouillon cubest, potatoes, cabbage, parsley, salt, herbs and 6 quarts water. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes. Add macaroni, peas and beans. Return to boil. Reduce heat. Simmer 20 minutes more. Serve with Parmesan cheese sprinkled over the top. Serves 10.

By Robin

Minestrone Soup II

A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.

  • 1/4 C olive oil
  • 1 clove garlic, minced or 1/8 tsp garlic powder
  • 1-1/3 C coarsely chopped onion
  • 1-1/2 C coarsely chopped celery and leaves
  • 1 can (6 oz) tomato paste
  • 1 Tbsp chopped fresh parsley
  • 1 C sliced carrots, fresh or frozen
  • 4-3/4 C shredded cabbage
  • 1 can (1 lb) tomatoes, cut up
  • 1 C canned red kidney beans, drained and rinsed
  • 1-1/2 C frozen peas
  • 1-1/2 C fresh green beans
  • dash hot sauce
  • 11 C water
  • 2 C uncooked, broken spaghetti

1. Heat oil in a 4-quart saucepan.
2. Add garlic, onion, and celery and sauté about 5 minutes.
3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
5. Add uncooked spaghetti and simmer 2-3 minutes only.

Yield:16 servings--Serving Size: 1 cup

Each serving provides:

Calories: 153
Total fat: 4 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 191 mg

National Heart, Lung, and Blood Institute


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