Minestrone Soup II

Minestrone Soup II

42 Reviews 2 Pics
Ann Satler
Recipe by  Ann Satler

“This is a wonderful minestrone soup that 's filled with tons of vegetables. Feel free to add different vegetables or ingredients. Serve with grated Parmesan cheese.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
  2. Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

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Reviews (42)

Rate This Recipe
COOKINGIRL
63

COOKINGIRL

This is a favorite in our household--we've tried lots of other minestrone recipes before, but none as delicious as this!

MONNALIKI
48

MONNALIKI

I tried this and it is marvelous! I am making it again today and instead of bacon I am using ham and turkey carcasses I saved in the freezer. I boil them (for at least 2hours slowly) and they make a rich broth from which to make this soup. Thanks Ms Satler for your recipe ideas!

thefriedrichs
44

thefriedrichs

I am about to make this soup again. I just decided to post a review and rating of this recipe because I thought it was a great and easy soup that anyone can prepare and serve with confidence. I really enjoyed making it and thought it made a really easy and enjoyable home cooked soup. Try it if you haven't!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 43.9 g
  • 14%
  • Protein
  • 16.3 g
  • 33%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 1634 mg
  • 65%

Based on a 2,000 calorie diet

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Minestrone Soup I

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Judy's Hearty Vegetable Minestrone Soup