Saint Joseph Minestrone Soup
Created by dienia b on February 27, 2024
- Servings: 8
- Prep Time: 20m
- Cook Time: 90m
- Recipe #42423
Ingredients
- 15 ounces kidney beans (1 can)
- 15 ounces black beans (1 can)
- 15 ounces) garbanzo beans (1 can)
- 15 ounces pinto beans (1 can)
- 5 ounces Italian tomatoes, diced (1 can)
- 15 ounces stewed tomatoes (1 can)
- 2 ounces dry lentils (1/4 cup)
- 2 cloves garlic, smashed
- 1 cup onion, diced
- 2 teaspoons Italian seasoning
- 8 cups vegetable broth
- 6 ounces dry barley (3/4 cup)
- 1 cup celery, diced
- 1 cup carrots, diced
- 8 ounces dry small pasta shells
- 1 tablespoon fresh parsley, minced
- 1 teaspoon garlic salt
- 1/2 teaspoon lemon pepper
- Garnish
- 2 ounces parmesan cheese, grated
- 2 cups garlic croutons, crushed
- 2 tablespoons olive oil
How to Make
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Step 1: Combine everything but pasta and fresh parsley.
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Step 2: Simmer on stove for 1 hour.
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Step 3: Adding water as needed.
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Step 4: Add pasta and continue simmering 30 minutes.
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Step 5: Season to taste.
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Step 6: Top with grated cheese and crushed croûtons.
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Step 7: Drizzle with olive oil.
Nutritional Facts
- Serving Size: 1 (534.2 g)
- Calories 516.6
- Total Fat - 12.1 g
- Saturated Fat - 3.3 g
- Cholesterol - 4.2 mg
- Sodium - 1259.5 mg
- Total Carbohydrate - 81.2 g
- Dietary Fiber - 19.8 g
- Sugars - 9.9 g
- Protein - 24.2 g
- Calcium - 227.8 mg
- Iron - 6.5 mg
- Vitamin C - 18.5 mg
- Thiamin - 0.6 mg