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Minestrone Soup (Italian Vegetable Soup)
At a Glance
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hr 20 min
- Yield
- 4.00 - serving(s)
Categories
- Soup
Cuisine
- Italian
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Balanced
Allergens
- Possible Celery — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Minestrone Soup (Italian Vegetable Soup) brings together 4 cups low sodium chicken broth, 1 (14 1/2 ounce) peeled canned Italian tomatoes, 1 small onion, chopped in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 cups low sodium chicken broth
- 1 (14 1/2 ounce) peeled canned Italian tomatoes
- 1 small onion, chopped
- 1 stalk celery (cut into 1 in. pieces)
- 2 tablespoons chopped parsley
- 1/2 teaspoon oregano
- 1 dash pepper
- 1 garlic clove
- 1 cup canned chick-peas, rinsed and drained
- 1/2 cup cubed zucchini
- 1/2 cup fresh peas or 1/2 cup defrosted frozen peas
- 1/2 cup diced carrot
- 1/2 cup chopped cabbage
- 1 cup uncooked pasta
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Instructions
In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.
Add all other ingredients and continue to cook until all vegetables are tender.
Thirty minutes before serving, Add uncooked pasta.
**Serve with grated parmesan cheese**.
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