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Minestrone Soup
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-
Prep
20
min
-
Total
40
min
-
Servings
6
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Ingredients
-
1
can (28 oz) Muir Glen™ whole tomatoes, undrained
-
1
can (15 to 16 oz) great northern beans, undrained
-
1
can (15 oz) Progresso™ red kidney beans, undrained
-
1
can (15.25 oz) whole kernel corn, undrained
-
2
medium stalks celery, thinly sliced (1 cup)
-
1
small zucchini, sliced (1 cup)
-
1
medium onion, chopped (1/2 cup)
-
1
cup shredded cabbage
-
1/2
cup uncooked elbow macaroni or broken spaghetti
-
1 1/4
cups water
-
1
teaspoon Italian seasoning
-
2
vegetable bouillon cubes
-
1
clove garlic, finely chopped
-
Grated Parmesan cheese, if desired
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Steps
-
1
In 4-quart Dutch oven, heat all ingredients except cheese to boiling, breaking up tomatoes; reduce heat to low.
-
2
Cover and simmer 15 to 20 minutes, stirring occasionally, until macaroni and vegetables are tender. Serve with cheese.
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-
For a delicious vegetarian meal, sprinkle the hot soup with chopped fresh parsley instead of the cheese.
-
All this meal needs is multigrain bread slices spread with garlic butter and a spinach salad tossed with poppy seed dressing.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 350
- Calories from Fat
- 15
- Total Fat
- 2g
- 3%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 920mg
- 38%
- Potassium
- 1280mg
- 37%
- Total Carbohydrate
- 65g
- 22%
- Dietary Fiber
- 14g
- 54%
- Sugars
- 8g
- Protein
- 19g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 30%
- 30%
- Calcium
- 15%
- 15%
- Iron
- 40%
- 40%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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