* Exported from MasterCook *
VEGETARIAN MINESTRONE SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Soup
Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups vegetable broth
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can kidney beans -- drained
1 large onion -- chopped
2 ribs celery -- diced
2 large carrots -- diced
1 cup green beans
1 small zucchini
3 cloves garlic -- minced
1 tablespoon minced fresh parsley
1 1/2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 cup elbow macaroni
4 cups fresh spinach -- chopped
1/4 cup Parmesan cheese -- finely grated, or more to taste
1. Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme and black pepper in a 6-quart crockpot.
2. Cook on LOW for 6 to 8 hours.
3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
4. Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.
Source:
"allrecipes.com"
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Per Serving (excluding unknown items): 384 Calories; 5g Fat (10.4% calories from fat); 22g Protein; 68g Carbohydrate; 20g Dietary Fiber; 4mg Cholesterol; 1706mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Posted by: Cheryl Bussing <gypsybussings@yahoo.com>
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