No Fat Minestrone Soup

Annacia *

By
@Annacia

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).


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Comments:

Serves:

8

Prep:

20 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy