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no fat minestrone soup

(1 rating)
Photo by: Kumquat the Cat's friend
review
Private Recipe by
Annacia *
Moose Jaw, SK

A variety of vegetables, most fresh from the garden will tempt the nostrils of any family member. This meal-in-a-dish, crunchy with celery, carrots and cabbage comes to the table brimming with flavor and is served over spaghetti. Soaking time for beans not included (I use canned beans and never drain them).

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For no fat minestrone soup

  • 1/2 c
    dry white beans
  • 7 c
    water, boiling
  • 8
    chicken bouillon cubes
  • 1
    (14 1/2 ounce) can diced and peeled tomatoes
  • 1/2 c
    shredded cabbage
  • 1/2 c
    chopped onion
  • 2
    carrots, sliced
  • 2
    celery ribs, chopped
  • 2
    fresh tomatoes, chopped
  • 1
    potato, diced
  • 1 Tbsp
    dried parsley flakes
  • 1
    garlic clove, crushed
  • 1/2 tsp
    marjoram
  • 1/2 tsp
    thyme
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    ground black pepper
  • 2 oz
    spaghetti

How To Make no fat minestrone soup

  • 1
    Cover beans with water. Soak overnight.
  • 2
    The second day drain beans. Meanwhile bring the 7 cups of water to a boil; add bouillon cubes, stirring to dissolve.
  • 3
    Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper.
  • 4
    Return to a boil, lower heat; simmer on low for 1 hour.
  • 5
    Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.
  • 6
    Portion spaghetti into individual bowls. Ladle soup over noodles.
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