Bek's Minestrone Soup

Bek's Minestrone Soup

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
POSHBEKI
Recipe by  POSHBEKI

“The absolute best minestrone I have tasted. A spicy twist on a traditional soup. I make this in large quantities and freeze in 1 cup portions for a fast meal. I sometimes slice and brown a spicy chicken sausage and add it to this soup for my husband who loves meaty soup. Penne pasta or orrichette pasta may be cooked on the side and added at the end!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat butter in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 10 minutes. Add chicken stock, beef broth, and water; bring to a simmer. Stir tomato paste, tomatoes with jalapenos, and potatoes into broth mixture; simmer until potatoes are slightly tender, 10 to 15 minutes.
  2. Stir celery, zucchini, carrots, and garbanzo beans into soup mixture; simmer until potatoes are tender and flavors have blended, 45 minutes.

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Review (1)

Rate This Recipe
Rock_lobster
7

Rock_lobster

Bek's Minestrone Haiku: "Shazam, this was good! (Added chicken sausage too, per the submitter.)" I followed the recipe as written, but I put everything (except the zucchini) in the crockpot on low all afternoon, and added the zucchini in the last hour so it wouldn't turn to smoosh. Only wish I'd taken Bek's other suggestion and added some pasta at the end, but with the potatoes, we were carb-content w/ this fab soup.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 1321 mg
  • 53%

Based on a 2,000 calorie diet

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Minestrone Soup I

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Judy's Hearty Vegetable Minestrone Soup