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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Cover beans with water. Soak overnight.

2The second day drain beans. Meanwhile bring the 7 cups of water to a boil; add bouillon cubes, stirring to dissolve.

3Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper.

4Return to a boil, lower heat; simmer on low for 1 hour.

5Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.

6Portion spaghetti into individual bowls. Ladle soup over noodles.

About this Recipe

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