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Minestrone Vegetable Soup Italian Style Recipe
|Sliced zucchini/Shredded spinach||1 Cup (16 tbs)|
|Shredded cabbage/Coarsely chopped cauliflower||1 Cup (16 tbs)|
|Celery||1 Cup (16 tbs), sliced|
|Carrots||1 Cup (16 tbs), sliced|
|Diced scallions/Onion||4 Ounce|
|Instant chicken broth and seasoning mix||4 Tablespoon (4 Packets)|
|Garlic||1 Clove (5 gm), minced|
|Water||3 Cup (48 tbs)|
|Tomato puree||1 Cup (16 tbs)|
|Peppercorns||2 , crushed|
|Cooked enriched elbow macaroni||2 2⁄3 Cup (42.67 tbs)|
Serving size: Complete recipe
Calories 833 Calories from Fat 44
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 0.81 g4.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 442.3 mg18.4%
Total Carbohydrates 171 g56.9%
Dietary Fiber 22.8 g91.3%
Sugars 28.6 g
Protein 33 g65.1%
Vitamin A 494.2% Vitamin C 178.6%
Calcium 27.8% Iron 41.4%
*Based on a 2000 Calorie diet
Cook 3 to 5 minutes over medium heat, stirring occasionally.
Add remaining ingredients except macaroni.
Bring to a boil; cover.
Lower heat; simmer 20 minutes or until vegetables are tender.
Stir in macaroni; cook until thoroughly heated.