Hunts Tomato Paste Minestrone Soup 1964
Created by dienia b on December 19, 2024
- Servings: 8
- Prep Time: 9m
- Cook Time: 90m
- Recipe #43973
Ingredients
- Soup
- 1/4 cup vegetable oil
- 1 cup onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup celery, sliced
- 1 clove garlic, smashed
- 12 ounces tomato paste (1 can)
- 8 cups water
- 10 ounces beef consomme (1 can)
- 8 ounces cabbage, shredded
- 10 ounces peas and carrots, frozen (1 bag)
- 1/4 teaspoon dried rosemary
- 1 teaspoon dried parsley
- Add Ins
- 15 ounces kidney beans, undrained (1 can)
- 8 ounces macaroni, dry (1 cup)
- Topping
- 2 ounces parmesan cheese grated
How to Make
-
Step 1: Heat oil and add onions and celery, season lightly and cook until translucent.
-
Step 2: Add garlic, tomato paste, water and broth, rinsing out tomato paste can.
-
Step 3: Add rest of soup ingredients.
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Step 4: Cook 60 minutes stirring occasionally, adding water as needed.
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Step 5: Add the add ins, and simmer for 15 minutes more until macaroni is al dente.
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Step 6: Season to taste.
Nutritional Facts
- Serving Size: 1 (428.5 g)
- Calories 233.2
- Total Fat - 8.7 g
- Saturated Fat - 1.4 g
- Cholesterol - 4 mg
- Sodium - 539.3 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 8.8 g
- Sugars - 2.8 g
- Protein - 11.6 g
- Calcium - 152.6 mg
- Iron - 3.3 mg
- Vitamin C - 21.7 mg
- Thiamin - 0.2 mg