Soups

Minestrone Parmesan Soup

Cheryl Culver
October 18, 2013
115

The good thing about making Minestrone soup is you can throw in any veggies you like, or have leftover in the fridge or use frozen or even cans, it's so versatile that way, you can add a little meat if you really want to or leave it veggie based for a meatless meal.

8
What you Need:
2 tablespoons olive oil
5 potatoes, peeled and cubed
5 carrots, chopped
4 stalks celery, chopped
1 sweet onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can tomato paste
1 (16 ounce) can of diced tomatoes(you can use a couple cans of rotel if you like it a little spicy)
1 (15 ounce) can kidney beans, drained and rinsed
1 (16 ounce) can vegetable broth
1 1/2 quarts water
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 cups uncooked elbow macaroni
Freshly grated Parmesan cheese, to taste
Freshly chopped Chives to taste
What to do: Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot Saute about 5 minutes. Mix in tomato paste, beans, broth and water. Season with basil,...
See the full directions on my site
Nutritions

Calories
395

Sodium
1272mg
53% DV

Fat
11g
17% DV

Protein
20g
41% DV

Carbs
75g
25% DV

Fiber
20g
83% DV