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Brimming with a harvest of garden bounty, this quick-to-fix soup from Heather Ryan of Brown Dee, Wisconsin is fresh-tasting and nutritious. The tomato-based broth is chock-full of everything from carrots and zucchini to garbanzo beans and elbow macaroni.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (1-1/2 cups) equals 166 calories, 3 g fat (trace saturated fat), 0 cholesterol, 900 mg sodium, 30 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1/2 fat.
Originally published as Minestrone Soup in Light & Tasty August/September 2003, p17
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Reviewed on Dec. 18, 2011 by 2greyhares
Delicious! I received several requests for the recipe and was also asked to bring it to our next family get together.
Reviewed on Jun. 23, 2009 by rgallardo
Very savory!! I added sliced mushrooms and chopped celery to mine. I added more vegetable broth and about 1/4 cup more of V8 to account the addition above. I didn't have fresh parsley, so I used dried. Also, next time I will cook the veggies longer than 7 minutes, I don't feel that was enough time.
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