Microwave Minestrone Recipe

5 2 2
Microwave Minestrone Recipe
Microwave Minestrone Recipe photo by Taste of Home
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Microwave Minestrone Recipe

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5 2 2
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"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."
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup each sliced carrots, celery and zucchini
  • 1/2 cup diced sweet yellow pepper
  • 1 small onion, chopped
  • 1 tablespoon olive or vegetable 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

Directions

In a 2-qt. microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil; toss to coat. Cover and microwave on high for 5 minutes. Stir in the remaining ingredients. Cover and cook on high for 15 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 cup: 220 calories, 4g fat (1g saturated fat), 0 cholesterol, 765mg sodium, 39g carbohydrate (7g sugars, 7g fiber), 9g protein.

  • 1 cup each sliced carrots, celery and zucchini
  • 1/2 cup diced sweet yellow pepper
  • 1 small onion, chopped
  • 1 tablespoon olive or vegetable 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
  1. In a 2-qt. microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil; toss to coat. Cover and microwave on high for 5 minutes. Stir in the remaining ingredients. Cover and cook on high for 15 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

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MY REVIEW
katlaydee3 User ID: 3741999 35176
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
cheriwinkle User ID: 1239361 50441
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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