Minestrone SoupEn Español (Spanish Version)
A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.
Serving Size1 cupCalories
4 gSaturated Fatless than 1 gCholesterol
191 mgServings16IngredientsMeasuresOlive oil¼ cupGarlic, minced or 1/8 tsp garlic powder1 cloveCoarsely chopped onion1 1/3 cupCoarsely chopped celery and leaves1½ cupTomato paste1 can (6 ounces) Chopped fresh parsley1 tablespoonSliced carrots, fresh or frozen1 cupShredded cabbage4¾ cups(1 pound) tomatoes, cut up1 can Canned red kidney beans, drained and rinsed1 cup Frozen peas1½ cupFresh green beans1½ cupDask of hot sauceWater11 cupsUncooked, broken spaghetti2 cupsDirectionsHeat oil in a 4-quart saucepan.Add garlic, onion, and celery and sauté about 5 minutes.Add all remaining ingredients except spaghetti, and stir until ingredients are well-mixed.Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.Add uncooked spaghetti and simmer 2-3 minutes only.