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This minestrone soup recipe makes a filling and hearty meal. Tomatoes, fresh corn, zucchini, and cabbage join potatoes, carrots, and orzo pasta — and lots of beans.
Ingredients
- 4 cups vegetable stock
- 2 (14.5 ounce) cans stewed tomatoes
- 1 large potato, cubed
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 large head cabbage, finely chopped
- 2 tablespoons Italian seasoning
- 1 (15 ounce) can kidney beans
- 3 cups fresh corn kernels
- 1 large zucchini, sliced
- 1 cup uncooked orzo pasta
- salt and pepper to taste
Directions
Step 1
In a large soup pot, combine vegetable stock, undrained tomatoes, potato, onion, celery, carrot, cabbage, and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
Step 2
Stir in beans, corn, zucchini, and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.
Tips
If possible, use fresh vegetables and herbs from the garden.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 399 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Sodium382mg | 17% |
| Total Carbohydrate81g | 29% |
| Dietary Fiber18g | 64% |
| Total Sugars13g | |
| Protein20g | |
| Vitamin C80mg | 398% |
| Calcium165mg | 13% |
| Iron7mg | 41% |
| Potassium1458mg | 31% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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