no fat minestrone soup
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).
prep time
20 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1/2 cup dry white beans
- 7 cups water, boiling
- 8 - chicken bouillon cubes
- 1 - (14 1/2 ounce) can diced and peeled tomatoes
- 1/2 cup shredded cabbage
- 1/2 cup chopped onion
- 2 - carrots, sliced
- 2 - celery ribs, chopped
- 2 - fresh tomatoes, chopped
- 1 - potato, diced
- 1 tablespoon dried parsley flakes
- 1 - garlic clove, crushed
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 2 ounces spaghetti
How To Make no fat minestrone soup
-
Step 1Cover beans with water. Soak overnight.
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Step 2The second day drain beans. Meanwhile bring the 7 cups of water to a boil; add bouillon cubes, stirring to dissolve.
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Step 3Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper.
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Step 4Return to a boil, lower heat; simmer on low for 1 hour.
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Step 5Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside.
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Step 6Portion spaghetti into individual bowls. Ladle soup over noodles.
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