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Italian Minestrone Recipe

This Minestrone recipe will make an immensely satisfying and filling soup that costs very little. This Italian Minestrone soup recipe is easy to make, low in calories and fat.  This easy recipe is very versatile; vegetables can be substituted for whatever you have available.




Recipe Nutritional Profile: Healthy Weight, Heart Healthy, High Fiber, Low Calories, Low Cholesterol, Low GI, Low Saturated Fat, Vegetarian, Good Source of Vitamin A and C.

4 Servings

Preparation time: 10 min.

Cooking time: 20 min.

Italian Minestrone Soup
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories
164
Calories from Fat
45
% Daily Value*
Total Fat
5g
8%
Saturated Fat
1g
5%
Polyunsaturated Fat
Monounsaturated Fat
3g
Cholesterol
11mg
4%
Sodium
442mg
19%
Total Carbohydrates
30g
10%
Dietary Fiber
7g
28%
Sugars
4g
Protein
5g
10%
Vitamin A    89% Vitamin C    52%
Calcium    13% Iron    6%
Potassium    5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?

© Lose-Weight-With-Us.com

Ingredients:

1 (14oz) can good quality chopped tomatoes, drained;

2 carrots, peeled and chopped;

1 leeks, chopped;

3 celery stalks, chopped;

1 medium onion, chopped;

1 small (3 oz) zucchini, chopped;

½ head of cabbage, shredded;

100g (4 oz) small shelled egg pasta;

1 tbsp. olive oil;

750ml (3 cups) hot vegetable low salt stock;

2 garlic cloves;

3 bay leaves;

1 tbsp. fresh rosemary, chopped;

3 tbsp. fresh basil, torn into rough pieces;

Salt and pepper to taste.

Fresh Parmesan cheese, grated.

How to Cook Italian Minestrone Soup:

  • Put the oil into a large pan, pre heat it over a medium heat, add the onion and cook until the onion is clear. Add carrots, leek, celery, garlic, rosemary, bay leaves and cook until the vegetables are just tender (5 min).
  • Add the chopped tomatoes and cook for 1-2 min.
  • Add the stock, cabbage and zucchini, bring it to the boil, cover and simmer for 5 min.
  • Add the pasta and simmer until the pasta is cooked (5-10min).
  • Discharge the bay leaves, add seasoning and ground pepper to taste.
  • Serve in warm bowls garnished with fresh basil and parmesan cheese (1/2 tbsp per soup bowl).

    Also known as:
    Recipe for Minestrone Soup
    Making Hearty Minestrone Soup

Author: Lana Soko





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