Lose Weight Vegetable Soup Diet Italian Minestrone Recipe

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.

Per 1 Serving

Amount Per Serving

Calories

164

Calories from Fat

% Daily Value^*

Total Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

11mg

Sodium

442mg

19%

Total Carbohydrates

30g

10%

Dietary Fiber

28%

Sugars

Protein

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