Microwave Minestrone Recipe
Microwave Minestrone Recipe photo by Taste of Home

Microwave Minestrone Recipe

Publisher Photo
"This hearty soup is packed with vegetables and pasta," remarks Emma Magielda of Amsterdam, New York. "By the time I set the table, it's ready."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

Ingredients

  • 1 cup each sliced carrots, celery and zucchini
  • 1/2 cup diced sweet yellow pepper
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup medium pasta shells, cooked and drained
  • 1/2 to 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 220 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 765 mg sodium, 39 g carbohydrate, 7 g fiber, 9 g protein.

Directions

  1. In a 2-qt. microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil; toss to coat.
  2. Cover and microwave on high for 3 minutes. Stir in the remaining ingredients. Cover and cook on high for 9-11 minutes. Yield: 5 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Minestrone in Taste of Home February/March 2001, p8

Nutritional Facts

1 serving (1 cup) equals 220 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 765 mg sodium, 39 g carbohydrate, 7 g fiber, 9 g protein.

Reviews for Microwave Minestrone

AVERAGE RATING
   (2)
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 (2)
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MY REVIEW
Reviewed Jul. 8, 2010

Excellent soup. I am one of those strange people who likes soup year-round, even when it's in the 90's. This was great in the microwave and I didn't have to heat up the kitchen.

MY REVIEW
Reviewed Jan. 8, 2010

I've made this soup a number of times, although I prefer to use a dutch oven and not the microwave. I double the recipe and then add another cup of beef broth and a 12-oz. can of V-8 juice, as I like more broth than it has as written. I also prefer small pasta shells. When I can't get cannellini beans, I substitute Great Northern beans. I use olive oil and often add several cloves minced garlic. This will make about 12 one-cup servings. Lovely, fresh Italian taste!

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