Minestrone Recipe

Summary

Preparation Time15 MinCooking Time22 Min
Ready In37 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Butter/Margarine2 Tablespoon
 Carrots1⁄2 Cup (8 tbs), thinly sliced
 Onion1⁄2 Cup (8 tbs), chopped
 Chicken broth2 Cup (32 tbs)
 Canned tomatoes16 Ounce, stewed , chopped (1 Can)
 Cabbage/Zucchini1 Cup (16 tbs), shredded
 Basil1 Teaspoon
 Parsley flakes1 Teaspoon
 Salt1 Teaspoon
 Canned kidney beans16 Ounce, drained (1 Can)
 Spaghetti1⁄3 Cup (5.33 tbs), broken, about 2-inch pieces

Nutrition Facts

Serving size

Calories 236 Calories from Fat 63

% Daily Value*

Total Fat 7 g10.9%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 16.1 mg

Sodium 1353.2 mg56.4%

Total Carbohydrates 41 g13.6%

Dietary Fiber 8.9 g35.7%

Sugars 8.8 g

Protein 11 g21.5%

Vitamin A 77.3% Vitamin C 40.8%

Calcium 15.1% Iron 22.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In 3-quart casserole dish, cover and cook the butter, carrots and onions in the microwave for 3 to 4 minutes.
2) Stir in the broth, tomatoes, cabbage, basil, parsley and salt, then cover and cook for 7 to 8 minutes, stirring once.
3) Stir in the kidney beans and spaghetti, cover and cook in the microwave for 9 to 10 minutes, stirring once until the vegetables are tender.
4) Allow to stand, covered for 10 minutes or until spaghetti is tender.

SERVING
5) Serve immediately on individual serving dishes.
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