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Garden Minestrone Soup Recipe
Garden Minestrone Soup Recipe photo by Taste of Home

Garden Minestrone Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 8 servings

Ingredients

  • 4 medium carrots, chopped
  • 1 medium zucchini, sliced
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 3 cups V8 juice
  • 1 can (15 ounces) garbanzo beans or chickpeas, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup frozen cut green beans
  • 1/2 cup uncooked elbow macaroni
  • 1 teaspoon dried basil
  • 1 tablespoon minced fresh parsley

Nutritional Facts

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.

Directions

  1. In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil.
  2. Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender. Yield: 8 servings.
Originally published as Minestrone Soup in Light & Tasty August/September 2003, p17

Nutritional Facts

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.

Reviews for Garden Minestrone Soup

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
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MY REVIEW
Reviewed Dec. 18, 2011

"Delicious! I received several requests for the recipe and was also asked to bring it to our next family get together."

MY REVIEW
Reviewed Jun. 23, 2009

"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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