Vicki's Lawrence's Minestrone Soup
Created by dienia b on October 19, 2022
- Servings: 12
- Prep Time: 9m
- Cook Time: 60m
- Recipe #39690
Ingredients
- 1 tablespoon olive oil
- 1 leek, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 pound potato, peeled,diced
- 1 cup celery, sliced
- 1 can (16 ounce)tomatoes,chopped
- 1 can(15 ounces) garbanzo beans, drained
- 1 can (15 ounces) red kidney beans, drained
- 6 cups water
- 6 cups vegetable broth
- 2 tablespoons dried italian herbs
- 2 teaspoons salt,to taste
- 1 teaspoon fresh ground black pepper,to taste
- 4 ounces dry elbow macaroni,(1/2 cup)
- 2 cups cabbage,shredded
- 1 zucchini quartered ,sliced thin
- Garnish:
- 4 ounces mozzarella cheese , shredded
- 1 tablespoon fresh parsley, minced
How to Make
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Step 1: In a large soup pot
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Step 2: Heat the oil.
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Step 3: Sauté the leek,onion and garlic until softened
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Step 4: Stir in the carrot, celery, and potato and sauté for 5 minutes.
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Step 5: Stir in the beans, tomatoes, 6 cups of water, veggie broth, herbs, salt, and ground pepper,(season to taste)
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Step 6: Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.
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Step 7: Return the soup to a boil, and stir in the pasta.
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Step 8: Cook for 10 minutes; then stir in the cabbage and zucchini, and cook until the cabbage is tender about 6 minutes.
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Step 9: Ladle the soup into heated bowls and garnish with the cheese.
Nutritional Facts
- Serving Size: 1 (476.2 g)
- Calories 252.9
- Total Fat - 4.1 g
- Saturated Fat - 1.4 g
- Cholesterol - 5.3 mg
- Sodium - 1007 mg
- Total Carbohydrate - 42.5 g
- Dietary Fiber - 13 g
- Sugars - 6.8 g
- Protein - 14.3 g
- Calcium - 192.1 mg
- Iron - 4.4 mg
- Vitamin C - 29 mg
- Thiamin - 0.3 mg