Minestrone Soup
Jennifer Lynn-Pullman
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Soup
Cuisine Italian
Servings 8 bowls
Calories 115 kcal
- 2 thin strips of low salt bacon chopped fine
- ½ Vidalia onion chopped fine
- 2 teaspoon Olive Oil
- 4 cups low sodium chicken broth
- 1 32 ounce can whole tomatoes
- 1 10 ounce package of frozen mixed vegetables (example carrots, green beans, peas, corn)
- 1 cup uncooked small salad macaroni or other small pasta
- 1 teaspoon dried basil leaves
- Few grains of black pepper
- 1 10 ounce can cannellini beans drained and rinsed No added salt if available.
- 1 10 ounce can red kidney beans No added salt if available.
- Fresh parsley chopped fine
- Grated Parmesan Cheese
In a heavy saucepan cook bacon and oil with olive oil 2-3 minutes on medium heat until onion is translucent.
Stir in broth, tomatoes (broken up) with juice, vegetables, macaroni, basil, and pepper.
Bring soup to a boil of medium high heat.
Reduce heat and simmer 10-12 minutes or until macaroni is tender.
Stir in beans.
Cook 2 minutes more.
Sprinkle with parsley and cheese after portioned out.
- If you don't have bacon or wish to not use bacon you can use turkey bacon or cooking oil (olive or canola).
- If you don't have onion you can use onion powder if you have that. (about 1 tsp).
- Any broth will do if you need to substitute chicken broth. A vegetable broth will work as well.
- You can use any beans you wish.
- Any pasta will be ok even if the pasta is not small like the directions say.
Serving: 8gCalories: 115kcalCarbohydrates: 15gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 4mgSodium: 148mgPotassium: 263mgFiber: 1gSugar: 3gVitamin A: 66IUVitamin C: 6mgCalcium: 30mgIron: 1mg